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.
