Recipe Ingredient
- 250g vegetarian chicken (from the vegetarian grocery shop)
- 800-900 ml hot boiling water
- Salt to taste
- Herbs (rinsed)
- 10g pak kei
- 10g tong kwai
- 10g chuen kong
- 30g tong sum
- 20g kei chi
- 10g dried longan flesh
- 10-12 black dates, pitted
- 8-10 red dates, pitted
Instructions
- Combine all herbs, vegetarian chicken and water in a slow cooker. Turn on to low and cook for 4-4½ hours until the soup is fragrant.
- Season with salt to taste.
- Dish out and serve hot.
