Tuesday, September 20, 2005
Ingredients
1 small whole black chicken, approx 500g
12 dried red dates (hoong cho), seeded
5g astragalus hengl (pak-kei)
15g Solomon's Seal, or polyconattum (Yuk chok)
20g dried longan flesh
20g Codonopsis root(Dang Shen)
20g Chinese wild yam, or dioscorea(Wai san)
1 litre hot water
1/2 tsp salt
Method
Clean chicken. Discard head, neck and legs then chop into average pieces.
Scald chicken in hot water for 2 to 3 minutes. Rinse and drain.
Rinse all the herbs briefly. Put chicken, herbs and hot water in a double-boiler. Cover the lid and double-boil for 2 to 3 hours. Add salt just before serving.
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Kor, nah.. ur recipe for Black Chinese Soup.
memories jotted down @ 9:30 PM `