Recipe by Amy Beh

Ingredients
1 black chicken (600g)
50g black beans, pan-fried without oil

Herbs:
15g wai san
15g kei ehee
15g tong sum
15g pak kay
10g dried longan flesh
6 red dates, pitted
600ml hot water

Seasoning:
1 tsp salt (optional)

Method
Rinse all the herbs, longans and dates and drain. Gut chicken and wash thoroughly. Cut into four pieces. Rinse and drain. Put all the ingredients into a double-boiler pot. Add the hot water.

Cover and double-boil for 2 1/2 to 3 hours. Add salt, if preferred, and serve soup hot.