2 chicken thighs (blanched with hot water)
1.5 tbsp American Ginseng slices
1 Dang Shen (cut into 3)
12 red dates
2 tbsp wolfberries
8 pcs Yu Zhu
6 pcs Huai Shan
2.5 litres water
1. Boil the water in a big pot.
2. Rinse the herbs. Drain and set aside.
3. When the water starts to boil rapidly, put in the herbs. Boil for a minute.
4. Add the chicken and let it boil for 20 minutes. Reduce the heat and let it simmer for 1.5 ~ 2 hour.
5. Add the salt and stir well. Turn off the heat.