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Black-Bone Chicken Soup

Soups and Congees

Black-Bone Chicken Soup
½ black-bone cooked chicken, chopped in two-inch cubes
2 Tablespoons cloud ear fungi, soaked until soft, then coarsely chopped
1 Tablespoon granulated sugar
½ teaspoon coarse salt
½ cup Chinese rice wine
5 slices fresh ginger, minced

1. In a five quart pot, add the chicken, soaked fungi, sugar, salt, wine, ginger, and six cups of boiled water, and simmer for twenty minutes, skim if/as needed,.
2. Pour into pre-heated soup bowls or a large tureen; and serve.

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