Friday, October 12, 2007

Vegetarian Confinement Herbal Soup

Original Recipe by Amy Beh

250g vegetarian chicken (from the vegetarian grocery shop)

800-900 ml hot boiling water

Salt to taste

Herbs (rinsed)

10g pak kei

10g tong kwai

10g chuen kong

30g tong sum

20g kei chi

10g dried longan flesh

10-12 black dates, pitted

8-10 red dates, pitted

Combine all herbs, vegetarian chicken and water in a slow cooker. Turn on to low and cook for 4-4½ hours until the soup is fragrant.

Season with salt to taste.

Dish out and serve hot.

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