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Diabetes-friendly Recipes

White Fungus and Chicken Soup

(Serves 4) (Source of recipe: dietitian of the Department of Health)
White Fungus and Chicken Soup

Ingredients:

  1. Chicken breast 480 g
  2. White fungus ½ tael ( 20 g)
  3. Dried figs 3 pcs (approx. 25 g)
  4. Sweet apricot kernels 15 g
  5. Bitter apricot kernels 5 g
  6. Lycium 10 g
  7. Ginger 5 slices
  8. Salt ½ tsp
  9. Water 6 cups (1440 ml)

Method:

  1. Rinse the chicken, remove the skin and bone and cut it into pieces. Blanch it for a few minutes and rinse with cold water. Set aside.
  2. Rinse and soak the white fungus.
  3. Rinse the dried figs, sweet and bitter apricot kernels, lycium and ginger slices.
  4. Boil the water with high heat. Add in the chicken, dried figs, sweet and bitter apricot kernels, ginger and bring to boil. Continue boiling over low heat for 2 hours.
  5. Tear the soaked white fungus into pieces. Put in the white fungus and lycium and simmer under low heat for another half hour. Season to taste with salt.

 

Nutrient Analysis (per serving)

Energy
(kcal)

Carbohydrate
(g)

Protein
(g)

Fat
(g)

Cholesterol
(mg)

Dietary fibre
(g)

Sodium
(mg)

195

5

29

6

88

2.3

350

 

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