Herbal Stock Soup


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


Bring water to a boil, then add pork bones, chicken carcasses and herbs.

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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