• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Easy
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Recipe Ingredient

  • 500g pork bones, rinsed
  • 500g chicken carcasses, cleaned
  • 4 litres water
  • Herbs (rinsed)
  • 20 red dates, seeded
  • 7-8 pieces tong kwai
  • 25g yok chuk
  • 6-7 slices wai sun
  • 10g tong sum
  • 2 tbsp dried longan flesh
  • 2 tbsp kei chi

Instructions

  1. Bring water to a boil, then add pork bones, chicken carcasses and herbs.
  2. Simmer over low heat for 2 hours. Remove scum after soup stock is ready. Strain the stock and season to taste. Use it for your steamboat.

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