帝皇炖鸡汤 Emperor Chicken

Ingredients

1 piece of aluminum foil(enough to wrap a chicken)
1 spring chicken
10g Bei Qi
5g Dang Gui
15g Yu Zhu
15g Huai Shan
4g Chuan Xiong
20g Gou Ji
15g Dang Shang
1g Gan Cao
3 small bowl of water
a pinch of salt

Method:

1.  Wash the chicken. Do not cut. Wrap it with the aluminum foil.  Leave an opening so that other ingredients can be put in through this opening.
2.  Wash all ingredients.  
3.  Put the ingredients in a pot, add 2 small bowl of water, bring to boil.  Pour it into the aluminum foil wrap with chicken. Add another 1 small bowl of water and a pinch of salt to it.  Close up the opening.
4.  Put the wrapped chicken into steamer to steam for 45mins - 1hour at low fire.

移山人参鸡汤 YiShen ginseng chicken soup

INGREDIENTS

1 fowl  母鸡
20g Yi Shan Ren Shen 移山人参 
30g Xiang Lian 湘莲
20g Mi Zao 蜜枣
5g Dang Gui 当归
5g Chuan xiong 川芎
20g Fu Ling Pian 茯苓片
20g Gou Qi Zhi 构杞子
1g Gan Cao 甘草

METHODS

1.  Wash and clean the fowl, optional to chop the fowl into pieces. 
2.  Put all ingredients (except the fowl) into a pot with 1.5 litres of water, bring it to boil, after which, pour it into a slow cooker.
3.  Add the fowl into the slow cooker, heat for 1.5hr to 2hr under low to medium temperature. 
4.  Add a little salt to taste before serving.

Cooling Pears and White Fungus

INGREDIENTS

25g white fungus
2 green-skinned chinese fragrant pears
1.5 litres water
80g rock sugar
15 red dates

METHODS

1.  Rinse the white fungus under running water.  Soak it in a bowl of water for 1 hour.  Use a pair of scissors to trim off the hard yellow-orange parts at the bottom and separate the frilly head of fungus into bite-size pieces.

2.  Skin the pears.  Cut them into wedges.  Set aside.

3.  Bring the water to boil in a pot.  Add rock sugar, turn the heat to medium.

4.  Add the white fungus, pears, dates when the rock sugar dissolved.  Simmer over medium-low heat for 45mins. Pears are done when a sharp knife is able to go through them easily.

5.  Cool the drink in the refrigerator for better taste.