Mushroom Chicken Soup

Come to another day when I feel like "It's been so long I never cook for my dearest husband". So I decided to cook on Labour day (which is our public holiday). I decided to cook his favourite mushroom soup where I get my recipe from my Mom-in-law.

Mushroom Chicken Soup

It turn out very well, everyone (my husband, my brother, nieces and nephew) love it.

Soak Hua Gu together with scallop in 3 litres water overnight.

Recipe:

Half Kampong Chicken

2pcs chicken bone

12-15 Japan Dried mushroom ( Hua Gu)

5Pcs Dried Scallop

2pkt Fresh King Oyster Mushroom

1 can button mushroom

3 litres water

Peel of the skin to get healthier soup and cut into size you prefer

Step :

1. Soak Hua Gu together with scallop in 3 litres water overnight.

2. Cut Hua Gu into smaller pieces.

3. Bring it to boil on next day together with chicken bone for 1 hour.
4. While waiting, cut King Oyster into slices, and button mushroom into half
5. Bring in sliced king oyster mushroom and button mushroom and cook for another 2 hours.
6. While Waiting, Wash clean chicken, Peel of the skin to get healthier soup and cut into size you prefer (I just buy chicken drumstick and cook without cut it smaller).
7. Bring in Chicken and boil for another half an hour.
8. Add salt or Fish seasoning to taste.

Cut King Oyster into slices

Cut button mushroom into half

Note:
- Soak chicken bone and chicken in hot water for about 1 - 2 minutes to wash away the blood, in order to get better colour of soup.

Mushroom Chicken soup

Hope you like it, Sarang.