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

Recipe Ingredient

  • 1 medium-size green radish (cheng lor pak), cut into wedges
  • 1 medium-size carrot, cut into wedges
  • 250-300g burdock, remove the skin and cut into thin slanting slices
  • 4 dried Chinese mushrooms, soaked to soften
  • 200g vegetarian chicken
  • 15 Chinese red dates, seeded
  • 20g kei chi
  • 2 litres water
  • 1 tsp salt or to taste


  1. Bring water to the boil. Add in all the ingredients and simmer over low heat for 1½ hours. Add salt to taste and serve the soup hot.

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