600g duck breast, cut into 4 pcs
1 chicken whole leg, chopped
800ml water
5 dried mushrooms, soaked
Herbs
30g yuk chok
8g tong kawai
10g tong sum
3 large red dates,sliced
8g kei chi
10g dried longan
100g fresh discorea yam (fresh huai shan), sliced
1 tbsp white peppercorns, lightly crushed
Seasoning
Salt to taste
Blanch duck and chicken pieces in a pot of boiling water for 1 minute. Drain and rinse clean.
Rinse all herbs. Place duck, chicken, herbs and mushrooms in a tureen. Add water and double-boil for 1 1/2 - 2 hrs. Adjust with seasoning to taste.
Serve immediately
No comments:
Post a Comment