This dish is good to be taken on any day. The ingredients are available in any chinese medicine shop as well as in any supermarket in Malaysia. Here are the ingredients normally used and the way to prepare this soup.
- 1/2 chicken, skin removed and cut to small pieces
- Běi Qí (北芪) 6g*
- Dǎng shēn (当参) 15g*
- Huái Shān (淮山) 11g*
- Wolfberries (枸杞子) 23g
- Yù Zhú (玉竹) 23g
- 1.5 litres water
- salt, to taste
- Blanch chicken in boiling water for a few minutes. Then drain, rinse with cold water and set aside the chicken.
- Place blanched chicken and the rest of the ingredients in water. Bring it to a boil, then turn the heat down and simmer with low heat for at least 45 minutes. The longer you simmer, the better.
- Season to taste with salt and serve with steamed white rice.