- 1 whole lotus root (about 300g)
- 200g fresh dioscorea yam / huai san
- 10 red dates, seeded
- 20g dried figs
- 800g kampong chicken, chopped
- 2 litres water
- Salt to taste
- Peel dioscorea yam and cut into thick slices. Wash mud off lotus root and scrape off any brown skin. Slice into 2cm-thick pieces and soak in cold water. Combine all ingredients in a pot. Simmer over low heat for 1½ hours. Season with salt to taste and serve hot.