Tea Tree Mushroom Soup Recipe

I am compiling my home-cooked recipes crazily, no matter it's unique or usual, no matter it's people pleasing or nobody is interested in it……Don't bother, don't bother……For the month of April, I act crazy. I had mistakenly defrosted the chicken bone, which I thought it was pork ribs. Well, that's all right. Lets boil the tea tree mushrooms with chicken bone then, instead of pork ribs. Wow, the aroma of tea tree mushrooms are so strong! The chestnuts are creamy and soft. They just melt in my mouth. The soup is very fresh and rich. I am dipping the chicken meat with finely-chopped chili padi in soy sauce, the heat burns my sensations. I am sucking the marrow of chicken bone, erm... I have forgotten who am I...I have forgotten everything...

Ingredients:

Dried chestnut 6 pcs
Dried tea tree mushrooms 50 g
Chicken bone with meat 2 pcs
Carrot 1 pcs
Red dates 10 pcs
Gouji berries 20 g
Ginger 5 slices
Green onion 1 bunch
Water 8/10 filled up the slow cooker
Salt 1 tsp
Soy sauce 2 tablespoon
Sesame oil 1 tsp
Coriander 1 bunch

Bird's eye chilli 1 pc

Method:

1. Soak the dried chestnuts in water for 2 hours, peel off the remaining shell using toothpick.
2. Soak the dried tea tree mushrooms until they are soft. Trim off the roots and rinse.
3. Peel off carrot skin and cut them into chunks.
4. Cut the green onions into sections around 8 cm long, separate the white stem and green leaves.
5. Put the water in slow cooker pot, add chicken bone, ginger slices, green onion stem, chestnuts, tee tree mushrooms, carrot and 5 pcs of red dates. Turn on high speed and bring to boil. Switch to low speed after 3 hours and continue boiling for another 3 hours.
6. Add the salt and another 5 pcs of red dates together with the green onion leaves and gouji berries.
7. Chop the bird's eye chilli and make sure you remove the seeds (they are insanely hot). Add soy sauce, sesame oil and chopped coriander.
8. Now, you can shut off the slow cooker and enjoy your soup.