Recipe Ingredient
- 1 small bundle tong chong choe (dried cordyceps) or 25g fresh cordyceps
- 2 chicken thighs
- 15g pak kei
- 15g kei chi
- Salt to taste
Instructions
- Place all the ingredients in a porcelain bowl, cover with one and a half cups water and double-boil over low heat for hours. Serve at once.
