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Silver Ear Soup with jasmine Petals

Soups and Congees

Silver Ear Soup with jasmine Petals
3 Tablespoons dried silver ear fungi
30 jasmine flowers, their petals separated
6 cups chicken stock
2 Tablespoons Chinese white wine
1/2 teaspoon salt
3 coriander leaves, slivered
1. Soak silver ear fungi in tepid water for two hours, then rinse them several times with cold water. Remove any hard parts and discard them.
2. In a small pot, bring two cups water to the boil, remove from the stove, and immediately soak the silver ear fungi for half hour. Drain them and tear any large pieces into smaller ones, leaving none larger than a half-inch in sizes.
3. Bring chicken stock to the boil, add the drained fungi, reduce the heat, and simmer for five minutes. Add the wine and the salt, stir, then serve this into six individual soup bowls. Sprinkle each with the jasmine petals and the slivers of coriander, then serve.

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