- 1 small black chicken, skinned and cut into 4 pieces
- 70g fresh ginseng
- 120g fresh Huai Shan, peeled and sliced
- 50g tong sum
- 1 tbsp kei chi
- 5 Chinese dried dates, rinsed and seeded
- 1/4 tsp salt or to taste
- 800ml hot water
- Place chicken, fresh ginseng and the rest of the ingredients in a double-boiler.
- Pour in hot water then cover and double-boil for 1 1/2 hours.
- Serve the soup hot once it is done.