• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Easy

Recipe Ingredient

  • 700g chicken, chopped
  • 100g beetroot, sliced
  • 2 litres water
  • Salt to taste
  • Herbs
  • 50g dried longan flesh
  • 50g hoi chuk
  • 1 tbsp kei chi


  1. Bring water to a boil, then add in chicken, beetroot and herbs. Cook to a boil. Reduce the heat and simmer for 1½ hours.
  2. Add salt to taste. Dish out and serve.

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