Tendon & Chestnut Soup
Fragrant Solomonseal Rhizome (Yu-zhu)
Soak Yu-zhu in warm water; peel water chestnuts; cut tendon; remove mushroom stem and wash; slice ginger; set aside.
Put a few slices of lightly-fried ginger into Slow Cooker. Add all ingredients, chicken stock and cooking wine into the pot. Pour in boiling water and cook over high heat for 3 hrs.
Season with salt and pepper. Simmer for 5 min and then serve.
**Information provided is for reference only. Actual cooking time and temperature are subject to food portion and personal preference