How to cook lung fung soup? (V2 Coming Soon!)


Have you ever wanted to cook lung fung soup, but didn’t know how? Well, look no further! This blog will show you how to cook lung fung soup step by step. After reading this blog, you’ll be a pro at cooking this delicious soup!


What is lung fung soup?


Lung Fung soup is a Chinese dish that is made with chicken, mushrooms, and vegetables. It is a hearty soup that is perfect for a winter day. The soup can be made in a crockpot or on the stovetop.


Where does it come from?


Lung fung soup is a Chinese soup that is made with chicken, mushrooms, and vegetables. It is a healthy soup that is low in calories and fat. This soup can be found in most Chinese restaurants.


What are the benefits of eating lung fung soup?


Lung fung soup is a traditional Chinese dish that is believed to have many health benefits. The soup is made with a variety of ingredients, including mushrooms, chicken, and rice. Some people also add herbs and spices to the soup to improve its flavor.

There are many different recipes for lung fung soup, but the basic ingredients are typically the same. The soup is usually made by simmering chicken breasts or thighs in water or chicken broth. Mushrooms, rice, and other vegetables are then added to the pot. The soup is typically cooked for several hours to allow the flavors to meld together.

Lung fung soup is traditionally eaten during the winter months when it is believed to be especially beneficial for one’s health. The soup is thought to help boost the immune system and protect against respiratory infections. It is also said to be helpful in relieving symptoms of colds and flu.


What are the ingredients of lung fung soup?


Lung fung soup is a Chinese soup made with chicken, ham, mushrooms, and lung fung (a dried flowery fungus). It is a thick soup that is often served with rice.


How to cook lung fung soup?


-1/2 cup dried mushrooms
-1 cup boiling water
-1/4 cup finely chopped onion
-1 garlic clove, finely minced
-1 tablespoon vegetable oil
-6 cups chicken stock
-1/4 cup dry sherry
-2 tablespoons soy sauce
-1 teaspoon sugar
-1/2 teaspoon salt
-1/4 teaspoon white pepper
-3 tablespoons cornstarch mixed with 1/4 cup cold water
-1/2 cup frozen peas, thawed

1. Soak mushrooms in boiling water for 30 minutes. Drain, reserving soaking liquid. Remove stems and chop caps. Set aside.

2. In a large pot or Dutch oven, sauté onion and garlic in oil until softened. Add chicken stock, sherry, soy sauce, sugar, salt and pepper. Bring to a boil.

3. Add mushrooms and reserved soaking liquid. Simmer for 10 minutes.

4. Stir in cornstarch mixture and peas. Cook until soup is thickened and peas are tender, about 5 minutes.


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