Recipe Ingredient
- 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
Instructions
- 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.
