Recipe Ingredient
- 100g vegetarian chicken
- 200g burdock, peeled and cut into sections
- 4 slices ginger
- 1 tbsp sesame oil
- 1.5 litres water
- Herbs:
- 3 slices tong kwai
- 20g chuen koong
- 2 slices pak kei
- 20g tong sum
- 3 pieces wai san
- 8 red dates, pitted
- 10g barley, soaked
- Seasoning:
- 1/2 tsp salt or to taste
Instructions
- Heat sesame oil and fry ginger slices until fragrant. Add in burdock and vegetarian chicken. Fry for a while.
- Add in all the herbs. Toss and fry well. Dish out and put aside.
- Combine all pre-fried ingredients into a double-boiler and pour in water. Double-boil over low heat for 2½-3 hours. Adjust with salt to taste.
