This is a homely soup which my MIL used to cook. She buys the fresh cordyceps [Tang Chang Cao] from the wet market which is not too costly. A hundred grams costs RM1.80 and is enough to cook a soup with 3-4 chicken wings. It is crunchy after boiling. We finished eating all of it.
The soup is herbally and very tasty, not too bitter with the dong quai but aromatic. It’s a nice soup which does not require long time to brew. All in a matter of 30 minutes and the soup is ready to devour especially after a hard day’s work.
Cordyceps sinensis is a caterpillar fungus that grows on a type of caterpillar. These days, this parasite is cultivated using grain.
Cordyceps is known as an anti-asthmatic and anti-cancer agent which helps smooth muscle relaxation. It is used to stimulate the endocrine system, as an antibacterial agent, and to aid patients suffering from chronic renal failure.
According to this article, Today, cordyceps is used in China specifically for the treatment of fatigue, cough, impotence, and anemia. It is listed in the Chinese Pharmacopoeia as a treatment for asthma and “impotence and seminal emissions with aching of loins and knees.”
One of the newest on the long list of cordyceps benefits is that of an immune modulator. While certain compounds in cordyceps significantly boost immunity, there are others that appear to modulate the immune system so that the body doesn’t attack healthy tissue. This could be a huge breakthrough in the treatment of autoimmune diseases. Cordyceps is truly a miracle fungus.
Ingredients
[serve 3-4]
3-4 chicken wings – discard the tip and cut into 2 pieces – blanched in hot water and rinsed
2 dried mushrooms – soaked, rinsed and quartered
4 red dates
3-4 slices of dong quai
100 gm fresh cordyceps
900 ml water
- Bring water, mushrooms, cordyceps, red dates and dong quai to boil for 10 minutes until aromatic.
- Add in the chicken wings, bring to boil then simmer over low heat for a further 15-20 minutes.
- Add salt to taste and a little chicken stock granules if preferred.
- Dish up to serve hot with rice.
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