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Chinese Caterpillar Fungus Chicken with Egg White (Danbai Chongcao Ji)

This dish is famous throughout Qinghai Province. It is generally cooked by mixing minced tender chicken breast with refined salt, ginger, pepper and egg white, and then placing on a plate. Next, the washed and chopped Chinese caterpillar fungus is put on the minced chicken to steam thoroughly. After this it is put into a bowl and the chicken soup with seasonings is poured over allowing it to steam again. Finally it is placed on a dish with clear soup and served.

The dish is renowned for the crispiness of the chicken. It has fragrant smell, bright color, tender sauce and unique flavor. The dish is also medicinal as it is good for the lungs and kidneys, making it popular amongst local men and women.


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