Tested Recipe Adapted from Agnes Chang
½ chicken, cut into pieces
200g peanuts, soaked 3 hrs
300g lotus root, sliced
40g da tou chai, washed, sliced
1 carrot, peeled and cut into pieces
10 red dates, seeded
3 liters water
Salt to taste
- Blanch chicken pieces in ½ pot of boiling water for 3 minutes. Dish up and rinse.
- Put all ingredients into a stock pot and bring to boil over high heat.
- Lower the heat and cook for 2 hours until peanuts are soft. Add salt to taste. Dish up and serve.