- 1 black chicken, about 1kg
- 5 seeded red dates
- 2 dried honey dates
- 10g cordyceps flower (choong choe fah)
- 10g tong sum
- 10g dried scallops
- 1 tbsp kei chi
- 1.2 litres water/fresh chicken stock
- Salt to taste
- Bring water or fresh chicken stock to the boil in a deep saucepan.
- Add chicken and the rest of the ingredients.
- Once it comes to a boil, reduce the heat and simmer for about an hour or until chicken is tender and soup is fragrant.
- Adjust with salt to taste.