Wai San & Gingko Nut Chicken Soup

Tested Recipe with Slight Adjustment Adapted from Alan Kok

Wai San & Gingko Nut Chicken Soup


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)

2000ml water


1 tsp salt

Preparation Instructions:

  1. Bring gingko nuts to boil in water for 5 minutes and remove the skin.
  2. Scald chicken pieces in boiling water, remove, rinse with cold water and drained.
  3. 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.
  4. Season with salt.
  5. Scoop into a serving bowl and serve hot.



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