Chicken Head Rice Tremella Soup

Name: Chicken Head Rice Tremella Soup
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Chicken head rice; Some Tremella; Some Wolfberry; Some crystal sugar

by 21 months

4.7 (1)

Favorite

6

Difficulty

Easy

Time

20m

Serving

2

Jitou rice is a specialty of Suzhou. When it is born in mid-to-late July of the lunar calendar, Jitou rice is also known as Gorgon. Its edible value is needless to say. The price of this year is higher than that of a year. It shows how popular it is! "

Ingredients

Some Chicken Head Rice
Some Tremella
Some Wolfberry
Some Crystal Sugar

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Chicken Head Rice Tremella Soup

1. Soak the white fungus to remove the roots, rinse the wolfberry and soak for 10 minutes, rinse the chicken head

2. Add water to the enamel pot and boil the white fungus on high heat, continue to cook for 10 minutes on medium heat until the color is transparent

3. Add small pieces of rock sugar

4. Add the soaked goji berries and cook for 5 minutes

5. Boil the wolfberry and white fungus thoroughly, add the chicken head rice and cook for 2 minutes

6. Slightly cool and ready to serve!

Tips:
Ningxia wolfberry does not need to be soaked for too long

Chicken head rice is usually cooked in Suzhou for 45 seconds to 1 minute, so that the chicken head rice is soft and waxy, like a candy heart, but I still like it to be a bit chewy, so I cook it for a while. , This kind of taste is also very good