Thursday, 30 August 2012

Liu Wei Tang (六味汤)


1 packet of Liu Wei Tang herbs (六味汤)
500g chicken meat
12 red dates
2 tbsp wolfberries
3 litres water


1. Scald the chicken meat with boiling water. Drain and set aside.

2. Wash and rinse the herbs. Drain and set aside.

3. Boil 3 litres of water in a big pot.

4. Once the water starts to boil rapidly, put in the chicken. Then put in the herbs and red dates. Cook with high heat for 10 minutes.

5. Turn the heat down and simmer for 2 hours or longer

6. Add the salt as desired and stir well.

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