Walnut Cordyceps Shrooms Tonic Recipe by chef l i s a l e o n g
(A healthy brain feeds off of its environment and its fuel. Put the right ingredients into your body and your brain will work in tip-top fashion.Walnuts are a great source of vitamin E.)
Ingredients
600g blanched diced chicken breast meat
30g pre-soaked dried cordyceps flowers
30g meaty dried couch slices (pre-soft in hot water till soften)
20g Ji Rou Ku (Mushrooms) (pre-soft in hot water till soften)
40g toasted walnut
5 seeded red dates
1600ml hot chicken broth
Some salt to taste
1
Soak wild mushroom (Ji Rou Ku), cordyceps flowers and couch slices in hot water for about 15-20 minutes. Microwave chicken pieces with water for about 6-7 minutes and rinse under running tap water. Remove chicken skin. Set aside.
2
Toast walnut over microwave HIGH mode for about 2-3 minutes until fragrant. Set aside.
3
Press the Microwave button, and select the appropriate power level (900W). Place a large microwave casserole; cook the chicken broth at HIGH for 5 minutes. Then place blanched chicken and the rest of the soup ingredients into the hot broth.
4
Cover and cook soup for 20 minutes on HIGH. Stirring once half-way through the cooking.
5
Reheat soup over medium low mode and microwave soup for further 30 to 35 minutes or until the mushrooms and couch slices are just tender. Leave to stand covered for 10 minutes before serving.
Chef Tips:
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Pierce or score foods that are covered with a skin or outer membrane like potatoes and egg yolks with a fork or knife. This prevents pressure from building up and the food from bursting.
Watch the food as it cooks through the microwave oven door. Hot liquids have a tendency to boil over. Open the door immediately if food is vigorously bubbling and about to boil over but do NOT grab the container. Sometimes you can decrease the power level to 80% to keep foods from boiling over.
