Recipe Ingredient
- 1 black chicken (600g)
- 50g black beans, pan-fried without oil
- Herbs:
- 15g wai san
- 15g kei ehee
- 15g tong sum
- 15g pak kay
- 10g dried longan flesh
- 6 red dates, pitted
- 600ml hot water
- Seasoning:
- 1 tsp salt (optional)
Instructions
- RINSE all the herbs, longans and dates and drain. Gut chicken and wash thoroughly. Cut into four pieces. Rinse and drain. Put all the ingredients into a double-boiler pot. Add the hot water.
- Cover and double-boil for 2 1/2 to 3 hours. Add salt, if preferred, and serve soup hot.
