Recipe Ingredient
- 3 pairs chicken feet
- 300g kampung chicken
- 2 dried scallops
- Herbs:
- 10g kei chee
- 25g tong sum
- 4 red dates, pitted
- 10g dried longan flesh
- 1.5 litres hot water
- 1 tsp salt or to taste
Instructions
- Wash chicken feet and chop off the claws. Scald for one minute in hot water. Scald chicken in hot water for two to three minutes. Drain.
- Put chicken feet, chicken, herbs, scallops, red dates and longan flesh into a double boiler. Pour in hot water. Cover with the lid and double-boil for three hours over a low flame.
- Add seasoning and serve soup hot with a small plate of light soy sauce as a dipping sauce for the cooked ingredients.