Fermented Fungus Chicken (Fuzhi) from Fumin

Fermented Fungus Chicken (Fuzhi) from Fumin

　　Fermented Fungus Chicken (Fuzhi) from Fumin is a specialty of Fumin County, Kunming City, Yunnan Province. The fermented Fuzhi produced in Fumin County features a golden or brownish-yellow hue, delicate texture, rich and mellow aroma, soft and refreshing mouthfeel, and a long-lasting aftertaste, making it widely renowned.

　　Fuzhi, also known as ant fungus or umbrella-stem mushroom, can be used as an ingredient on its own or paired with vegetables, fish, meat, and various delicacies. It can be made into high-end dishes for entertaining guests or simple home-style side dishes. Yunnan’s Fuzhi is particularly prized in counties such as Fumin, Xundian, Changning, Baoshan, Fengqing, Binchuan, Wuding, and Luoping. These are known for their tender, fine, and white flesh, sweet taste, and fragrant aroma. The peak season for Fuzhi is from June to September each year.

　　The processing method for Fermented Fungus Chicken from Fumin is as follows: During the summer and autumn months when fresh Fuzhi sprouts above ground, select whole, intact mushrooms, wash them, and sun-dry them until semi-dried. Then add an appropriate amount of salt, gently rub and press by hand until a small amount of moisture seeps out. Place them in an earthenware jar to ferment, turning them occasionally. After one or two days, take them out and sun-dry again until semi-dried. Separate them and hang them near a low fire to lightly roast until about 80% dry. Then grade them according to their length, thickness, and size, tie them into bundles, wrap them in palm leaves into rectangular or roughly square shapes weighing about 1 kilogram, and store them in ventilated bamboo baskets for self-use or sale.

　　When eating, remove the saltiness with cold water. They are suitable for steaming, stir-frying, or boiling. Common preparations include: steaming with ham slices, called “Ham-Stuffed Fuzhi,” which has a fragrant and rich flavor; steaming with fresh pork slices, called “Pork-Sliced Fuzhi,” which has a delicious and savory taste; stir-frying with shredded meat or ham, called “Shredded Meat Fuzhi” or “Ham-Shred Fuzhi,” which also has a tasty and aromatic flavor; or cooking with seasonal fresh vegetables or dried vegetables to make soup, called “Soup Fuzhi,” which is sweet, fragrant, and flavorful. It can also be used as a filling for noodles or other dough-based dishes, all offering unique flavors.