1 no x 1.35kg whole chicken (cleaned and cut into pieces)
30g sha shen (glehnia root)
20g solomonseal rhizome (yu zhu)
15g Chinese yam (huai shan)
15g lily bulb
10 red dates (pitted)
3g Chinese angelica (dang gui)
1 tsp salt
- Rinse and drained the chicken pieces and herbs separately.
- Add 2000ml of water into a pot and bring it to a boil.
- Add in chicken pieces and herbs and bring to a boil again. Turn heat to low and continue to simmer for 1 hour.
- Remove the excess fat.
- Season with salt.
- Dish out and serve hot.