1 medium-size green radish (cheng lor pak), cut into wedges
1 medium-size carrot, cut into wedges
250-300g burdock, remove the skin and cut into thin slanting slices
4 dried Chinese mushrooms, soaked to soften
200g vegetarian chicken
15 Chinese red dates, seeded
20g kei chi
2 litres water
1 tsp salt or to taste
Bring water to the boil. Add in all the ingredients and simmer over low heat for 1½ hours. Add salt to taste and serve the soup hot.
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