|3 g||Ginseng root|
|10 no||Dried scallop|
|½ no||Chicken, cut into piece|
|10 nos||Red date|
|1 tbsp||Wolfberry (kei chi)|
|2 ½ tbsp||TUMIX® Chicken Stock|
- Blanch chicken pieces to remove fat.
- Add in all the ingredients except seasonings in a pot. Bring to a boil and simmer for 30 minutes.
- Add in TUMIX® Chicken Stock and season with salt if necessary, serve warm.
Tips: Also can cook with whole chicken.