- 1 kg kampung chicken, skinned and cut into fairly large pieces
- 15g American ginseng (phao sum)
- 1 green apple, cored and cut into quarters
- 3 seeded red dates
- 1 tsp kei chi (woldberries)
- 800ml hot water
- Blanch chicken pieces in a pot of boiling water. Drain well.
- Combine all ingredients in a medium-sized crockpot. Cook slowly on high heat for three hours.
- Serve hot.