Double Boiled Sakura Chicken

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

1. Remove chicken skin. Wash and blanch over hot water. Rinse, wash and set aside.
2. Wash and rinse cordyceps flower.
3. Rinse dang shen with hot water.
4. Double boil all ingredients over medium heat for 2-2 1/2 hours.
5. Add wolfberries just when 5 mins are left for the cooking to finish. Add salt to taste.