Ingredients
- 180-220 g sakura chicken
- 6 g cordyceps flower
- 5 dried longans
- 4 red dates
- 4 sticks of dang shen (soaked in water for 15-20 mins)
- 1 slice ginger
- 8 wolfberries
- 500 ml hot water
- Salt to taste
Steps
- Remove chicken skin. Wash and blanch over hot water. Rinse, wash and set aside.
- Wash and rinse cordyceps flower.
- Rinse dang shen with hot water.
- Double boil all ingredients over medium heat for 2-2 1/2 hours.
- Add wolfberries just when 5 mins are left for the cooking to finish. Add salt to taste.
Please be mindful of any allergies you and/or your family may have before you try out this recipe.