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

Recipe Ingredient

  • 1 black-skinned chicken (approximate net weight 400-450g)
  • 200g sea-coconut (hoi tai yea), peeled and cut into thick slices
  • 6 red dates, seeded
  • 30g tong sum
  • 20g kei chi
  • 1 litre hot water
  • Seasoning:
  • 1 tsp salt or to taste


  1. Remove innards of black-skinned chicken and clean well.
  2. Put chicken and the rest of the ingredients into a pressure cooker. Secure the lid and turn on to the close position. Turn on to level II. Bring to a boil over high heat until the pressure indicator is shown. Reduce the heat to the lowest and cook for 30-40 minutes.
  3. Remove pressure cooker from heat and as soon as the pressure indicator on the lid handle has returned to its original position, open it. Do not let the steam escape; rather, let the cooker cool down on its own.
  4. Pour out the soup and add salt to taste. Serve immediately.

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