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
1 tsp salt or to taste
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.