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Ligusticum RhizomeChinese Angelica RootWhite Peony RootPrepared RehmanniaChinese GinsengAtractylodes RootPoriaLicorice RootBlack Dates Astragalus RootCinnamon Bark.
Ingredients Required:
One packet of soup ingredients with 300g to 500g of meat and 1500ml of water. May add more water if desired.
Conventional Cooker:
Place soup ingredients and meat into a pot. Add water and bring to boil. Continue to simmer over low heat for 1.5 hours.
Pressure Cooker:
Empty soup ingredients into pot. Add meat and water to boil for 5 minutes on high heat. Reduce heat and simmer for another 15 minutes. Follow precautionary procedure when using pressure cooker.
Slow cooker:
Place soup ingredients and meat into pot. Add water and cook for 2 hours on HIGH heat.
Add salt to taste.
Suitable for vegetarians. (Meat not required)
Suitable for all ages.
Serves 3-4 persons.
Store in a cool, dry place. Once opened keep refrigerated.
Running out of ideas to savour bird's nest? Whip up a tasty bird's nest gourmet with Chef Martin Foo's recipe.
Red date and Chinese wolfberry are both sweet, which sweetens the flavour of the soup.
