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

Recipe Ingredient

  • 3 pairs chicken feet
  • 300g kampung chicken
  • 2 dried scallops
  • Herbs:
  • 10g kei chee
  • 25g tong sum
  • 4 red dates, pitted
  • 10g dried longan flesh
  • 1.5 litres hot water
  • 1 tsp salt or to taste


  1. Wash chicken feet and chop off the claws. Scald for one minute in hot water. Scald chicken in hot water for two to three minutes. Drain.
  2. Put chicken feet, chicken, herbs, scallops, red dates and longan flesh into a double boiler. Pour in hot water. Cover with the lid and double-boil for three hours over a low flame.
  3. Add seasoning and serve soup hot with a small plate of light soy sauce as a dipping sauce for the cooked ingredients.
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