INGREDIENTS

• 2 teaspoon of Dried Wolfberries
• 4-6 pieces of Dried Black Fungus
• 350g of Chicken Drumsticks
• 2 tablespoons of Shaoxing Hua Diao Wine
• 600ml of Water
• 3 cloves of Garlic, lightly crushed
• 3 slices of Old Ginger
• 1 teaspoon of Sesame Oil
• 160g of Mee Sua Noodles
• 2-3 stalks of Baby Bak Choy (Xiao Bai Cai)
• 1-2 bottles of New Moon Essence of Chicken of your choice (Traditional/Ginseng/Cordyceps)
• Salt to taste

Directions

1. Rub half a teaspoon of salt onto the chicken and set aside. Rinse and soak dried wolfberries in 2 tablespoons of hot water for 5 minutes and retain the water. Rinse and soak dried black fungus in hot water until soft, drain and cut into bite size pieces.
2. In a pot, add water, chicken, hua diao wine, wolfberries and water, black fungus, garlic, ginger and sesame oil, bring to a boil and lower heat to simmer for 30 mins.
3. Meanwhile, blanch noodles for 20-30 seconds in boiling water. Blanch bak choy for 1minute or until cooked.
4. Off heat and pour soup onto blanched noodles and bak choy. Pour Essence of Chicken and additional salt to taste. Serve immediately.