- Bring chicken stock, pak kei, tong sum, red dates and kei chi to a boil in a pot. Reduce the heat and let it simmer for 20-25 minutes. Discard the herbs.
- Heat sesame oil in a large saucepan. Add ginger, red grain wine residue, glutinous rice wine and chicken. Fry until fragrant. Pour the herbal stock into pan with the chicken.
- Bring to a boil and adjust with seasoning. Reduce the heat and cook for 10-15 minutes or until chicken is cooked through.
- Scald flour vermicelli in boiling water for 1-2 minutes. Drain and place in individual soup bowls. Pour in hot soup over the vermicelli and serve immediately.
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