Recipe Ingredient
- 1.5kg chicken
- 700ml hot water
- Salt to taste
- Herbs
- 30g yok chok
- 35g wai sun
- 40g kei chi
- 10g dried longan flesh
- 10 red dates
Instructions
- Skin and wash chicken then cut into serving pieces. Blanch chicken in boiling water, remove and put aside.
- Rinse all herbs briefly. Put scalded chicken and all the ingredients into a double-boiler. Add hot water and cover the lid. Double-boil over low fire for 2 hours.
- Season the soup lightly with salt, if necessary, before serving.
