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
Instructions
- Remove innards of black-skinned chicken and clean well.
- 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.
- 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.
- Pour out the soup and add salt to taste. Serve immediately.
