Sunday, 24 March 2013

Si Shen Soup (四神汤)


1 packet Si Shen herbs (bought from any Chinese medical halls or supermarkets)
1 chicken breast with bone (chopped into 4 parts and blanched)
10  seedless red dates (washed)
1 handful of wolfberries (washed)
2 litres water


1. Boil the water in the big pot. 

2. Once the water starts to boil rapidly, add the chicken. Cook for 10 minutes.

3. Wash and rinse the herbs. Put the remaining ingredients into the pot and cook for 10 minutes. Reduce the heat and simmer for 2 hours. Add salt as desired.

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