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
Instructions
- Bring water to a boil, then add in chicken, beetroot and herbs. Cook to a boil. Reduce the heat and simmer for 1½ hours.
- Add salt to taste. Dish out and serve.
Can I check with you what is Hoi chuk?
Hi Raymond! Hoi Chuk (or Hoi Yuk Chuk) is a variation of Solomon’s seal (Yuk Chuk). In chinese, it’s written as 海玉竹. Hope that clarifies!