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
Instructions
- 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.
