Tested Recipe Adapted from Eric Teo
20g dried longans
300g black beans (rinsed)
1 black chicken (rinsed and cut into 4 pieces)
3 slices liquorice root (gan cao)
2 slices ginger
2-2 ½ litres water
- Stir-fry black beans in a dry wok over low heat till fragrant or till beans crack. Set aside.
- Rinse dried longans and liquorice root.
- Bring water to a boil in a soup pot and add in the remaining ingredients.
- Cook over low heat for 2 1/2 -3 hours. Season with salt. Serve.
Black chicken has less fat. It replenishes the blood, energies the qi, nourishes the yin and strengthens the kidneys. Liquorice root strengthens the bones, promotes muscle growth, strengthens the body and detoxifies.