- 400g prawns, cleaned but keep shells intact
- 4g chun kung
- 15g wai sun (soaked overnight)
- 25g tong sum
- 10g kei chee
- 4 red dates, pitted
- 1 litre hot water
- 300g chicken
- Salt to taste
- Prepare stock by simmering herbs and chicken for 2 1/2-3 hours. Remove chicken.
- Add prawns into herbal stock and bring to a quick rapid boil until prawns are cooked.
- Add salt to taste and serve hot.