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

Recipe Ingredient

  • 1.5kg chicken
  • 700ml hot water
  • Salt to taste
  • Herbs
  • 30g yok chok
  • 35g wai sun
  • 40g kei chi
  • 10g dried longan flesh
  • 10 red dates


  1. Skin and wash chicken then cut into serving pieces. Blanch chicken in boiling water, remove and put aside.
  2. Rinse all herbs briefly. Put scalded chicken and all the ingredients into a double-boiler. Add hot water and cover the lid. Double-boil over low fire for 2 hours.
  3. Season the soup lightly with salt, if necessary, before serving.

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