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Chicken Soup with Caterpillar Fungus


Chicken Soup with Caterpillar Fungus
2 large chicken breasts
1 teaspoon coarse salt
1 cup Chinese Shao Xing wine
3 cloves fresh peeled garlic slivered
2 tablespoons granulated sugar
4 Tablespoons vegetable oil
2 Tablespoons thin soy sauce 6 to 10 whole Cordyceps sinensis, soaked for half hour in two cups of tepid water
2 quarts chicken broth
1. Cut chicken breasts into two- to three-inch cubes, and mix then marinate them for half an hour with the salt, wine, garlic, and sugar. Next drain them in a strainer for at least fifteen minutes. Reserve the marinade.
2. Heat oil, and fry the chicken pieces until they turn white, then drain and discard the oil.
3. Put the marinade in a two quart pan, add the chicken pieces and the soy sauce, Cordyceps sinensis and its soaking water, and the broth. Cover and simmer for half hour, then serve.

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