INGREDIENTS : | |
| 1 Lily bulb 5 asparagus 1 free range chicken leg 1 Jew's-ear 1pack brown sword belt mushrooms 3 ginger slices SEASONIGS: 2t salt 1t cooking wine . | |
PREPARATION : | |
| 1. Flake lily off one petal by one .Cut asparagus into sections. Cut Jew's ear into slices. Blanch brown sword belt mushrooms in boiling water to remove their unpleasant odor . 2. Cut chicken into small pieces; blanch in boiling water to remove blood. Remove and rinse well. 3. Cook ginger slices and chicken in pot with 5C of water added for 15 minutes . 4. Add ingredients from method 1 to method 3 and cook for 5 minutes. Ready to serve COOKING TIPS: 1. Select imported asparagus because it is thicker and sweeter . 2. If imported asparagus is not available，substitute cubed winter melon . |
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