藥膳雞 (HERBAL CHICKEN)
Ingredients :-
½ kampung chicken or free-range chicken
1.5 litre (1500ml) water
Herbs :-
20g yoke chook
20g dang shen
20g dang gui
1 tablespoon kei chi or medlar seeds
20g wai shan
Seasoning :-
Some salt
2 tablespoons Chinese cooking wine
1. Scald chicken to remove scums. Remove, rinse well.
2. Place no.(1), water and herbs in a wok. Boil over high heat for 30 minutes. Transfer contents into a soup tureen. Double-boil for two hours, add in seasoning. Serve hot.
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