Tested Recipe Adapted from Eric Teo
8g yu zhu (Solomon seal rhizome)
30g lily bulbs
50g lotus seeds
50g red dates
2 skinless chicken whole leg (cut into 4 pieces)
2 ½ litres water
¼ tsp salt
- Scald skinned chicken in boiling water. Rinse and put into a stewing pot.
- Remove cores from lotus seeds and seeds from red dates.
- Put all ingredients into a stewing pot and stew for 3 hours. Season with ¼ tsp of salt. Serve.