Double-boiled Black Chicken Soup

By AMY BEH

Preparation
Less than half hour |

Cook - About one and half hours

Ingredients

o 1 small black chicken, skinned and cut into 4 pieces
o 70g fresh ginseng
o 120g fresh Huai Shan, peeled and sliced
o 50g tong sum
o 1 tbsp kei chi
o 5 Chinese dried dates, rinsed and seeded
o 1/4 tsp salt or to taste
o 800ml hot water

Method

Place chicken, fresh ginseng and the rest of the ingredients in a double-boiler. Pour in hot water then cover and double-boil for 1 1/2 hours. Serve the soup hot once it is done.