Chinese Wolfberries and White Fungus, Beijing Style

1/2 oz (15 g) white fungus (tremella)
5/8 cup (150 g) rock sugar or granulated sugar
1/6 oz (5 g) Chinese wolfberries
3 1/2 tbsp (50 g) granulated sugar
1 egg white, beaten

1.  Soak the white fungus in warm water for 1 hour. Rinse, remove the stems, and cut away any discoloured or hard parts. Wash wolfberries and drain.

2.  Bring 8 cups of water to a boil in a large pot. Add the beaten egg white, rock sugar and sugar, stirring constantly. Skim off any foam and continue boiling until the water turns clear. Add the white fungus and wolfberries and return to a boil. Cover the pot and simmer over low heat for 1 to 1 1/2 hours. Remove and serve.

Note: An early version of this dish dates back to the Tang Dynasty (618-907A.D.). It used to be served at imperial banquets, and is thought to be a tonic for the eyes and lungs.