Recipe Ingredient
- 1 small whole black chicken, approx 500g
- 12 dried red dates (hoong cho), seeded
- 5g pak kei
- 15g yuk chok
- 20g dried longan flesh
- 20g tong sum
- 20g wai sun
- 1 litre hot water
- 1/2 tsp salt
Instructions
- Clean chicken. Discard head, neck and legs then chop into average pieces.
- Scald chicken in hot water for 2-3 minutes. Rinse and drain.
- Rinse all the herbs briefly. Put chicken, herbs and hot water in a double-boiler. Cover the lid and double-boil for 2-3 hours. Add salt just before serving.
