Tested Recipe with Slight Adjustment Adapted from Alan Kok
300g fresh wai san (Chinese yam) (peeled and cut into pieces)
20 nos gingko nuts (shelled)
2 chicken whole legs (792g) (cut into pieces)
20g yu zhu
10 red dates (pitted)
1 tsp salt
- Bring gingko nuts to boil in water for 5 minutes and remove the skin.
- Scald chicken pieces in boiling water, remove, rinse with cold water and drained.
- Bring 2000ml of water to a boil. Add in chicken pieces, gingko nuts, fresh wai san, yu zhu and red dates. Bring to a boil again. Turn heat to low and continue to simmer for 1 hour.
- Season with salt.
- Scoop into a serving bowl and serve hot.