Foochow style mushroom chicken mee sua by Alvin Jessica Ling

I soak the big dong gu for long hours, keep the mushroom water for the soup. I pan fried 3 big cloves garlic and chicken first, then add in mushroom water & plain water, then add in the soft dong gu cook till boil then turn to lower heat for slow boil 40 mins, then turn high heat to add in red dates & wolf berries to boil for a while, then low heat for 15 mins. No salt needed.. all healthy soup shouldn't add any salt but if you cannot accept then add a bit of salt will do, it is already rich in taste

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