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Thursday, 28 April 2016

Coconut & White Fungus Black Chicken Soup ~Pressure Cooker Recipe 黑鸡椰子银耳汤-清热滋阴,润肺养颜,增强免疫力

A nourishing soup that packed with nutrients, it is especially good for the lungs, improve skin complexion and boost immunity. Make sure to choose the good quality white fungus. 

I am not advertising for Hock Hua, but this is the better quality wild white fungus that I am using.
No weird or sour taste. 

The method that I'm sharing here is pressure cooker method. If you do not have a pressure cooker, just boil and simmer for 2 hours in a conventional pot. If cooking in a slow cooker or double boil, cook for 4 hours. 


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1 Black Chicken (skinless) 

20g White Fungus (soaked, discard water)

1/2 Coconut Flesh (sliced)

1 slice Ginger

5 Seedless Red Dates

1 tbsp Wolfberries 

1 litre Hot Water

 Salt (add to taste, optional)


1. Wash the chicken, immerse in hot boiling water for 5 minutes. Discard the water.

2. Put all ingredients (except salt) in the pressure cooker. I am using 4.5L WMF Perfect Pro pressure cooker.

3. Close with the cover and set the knob to 1.

4. Use medium heat until the cooking indicator rises to the 1st orange ring.

5. Reduce heat to low and let it cook for 30 minutes.

6. When the cooking is over, turn off the heat. Wait till the indicator (orange ring) go down or turn the knob to lock/unlock to release pressure. When there's no more pressure, open the cover.

7. Add some salt to taste. Repeat step 3 to 5, cook for 15 minutes. Continue with step 6.

8. Serve warm.

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