Recipe Ingredient
- 600g duck breast, cut into 4 pieces
- 1 chicken whole leg, chopped
- 800ml water
- 5 dried mushrooms, soaked
- Herbs
- 30g yuk chok
- 8g tong kwai
- 10g tong sum
- 3 large red dates, sliced
- 8g kei chi
- 10g dried longan
- 100g fresh discorea yam (fresh huai shan), sliced
- 1 tbsp white peppercorns, lightly crushed
- Seasoning
- Salt to taste
Instructions
- Blanch duck and chicken pieces in a pot of boiling water for 1 minute. Drain and rinse clean.
- Rinse all herbs. Place duck, chicken, herbs and mushrooms in a tureen. Add water and double-boil for 1 1/2 -2 hours. Adjust with seasoning to taste.
- Serve immediately.
