1 small kampong chicken (net weight 550g), cleaned
1 tbsp sweet almonds (lam hung)
1/2 tbsp bitter almonds (pak hung)
5 red dates
20g American ginseng slices
1 litre hot water
Combine all the ingredients (except bird's nest) in a pressure cooker. Bring to a boil over high heat until the pressure indicator is shown.
Reduce the heat to the lowest and cook for 15 minutes. Turn off the heat and allow the pressure indicator to return to its original position before opening the lid. Add the bird's nest and pressure cook again for a further 10 minutes.
Remove from the heat and allow the pressure indicator to return to its original position before opening the cooker.