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STEW OF CHICKEN AND WALNUTS
Ingredients:
1 skinny chicken
1 oz walnuts (shells removed)
0.4 oz Yet-zi-yian
1 oz Wai-shan
A slice ginger
Method:
1.

Put chicken into boiling water to cook for 5 minutes. Take out and wash (to prevent soup from setting too oily, tear skin off chicken)
2.

Put chicken, walnuts, Wai-shan, Yet-zi-yian and ginger into steaming pot and stew for 3 to 4 hours. When serve, add salt to taste.

*

Good for improving functions of spleen, stomach and kidneys and fortifying original vital energy.

STEW OF OLD CHICKEN WITH OLD GINGER
Ingredients:
1 chicken
4 oz ginger (mature)
Method:
1.

Wash chicken and put into boiling water to cook for 5 minutes.
2.

Wash ginger and slice thickly with the skin on.
3. Put chicken and ginger into steaming


pot. Add 4 cups of water and stew for 4 hours. When serve, add salt to taste.

*

 Good for dispelling wind from muscle and joints and nourishing blood.
Remark:

Use fragrant solomonseal rhizome instead of walnut to stew chicken for those with heat symptom-complex. For those with cold uncleared solomonseal rhizome should not be used.


SEA SNAIL WITH CHICKEN FEET SOUP
Ingredients:
10 chicken feet
10 oz shin of pork
2 oz dried sea snail (shredded)
2/3 oz Wai-shan
2/3 oz medler (Kei-chee)
2 slices ginger
2 stalks spring onion
Method:
1.

Soak sea snail for 2 hours.
2.

Boil 5 cups of water with a slice ginger and a stalk of spring onion. Add sea snail and cook for 5 minutes.
3.

Put chicken feet and pork into water in which sea snail has been cooked. Boil for 5 minutes, take out and wash.
4.

Boil 10 cups of water. Add pork, chicken feet, sea snail, Wai-shan, Kei-chee and a slice ginger. Bring to boil and then stew for 3 hours. Add salt to season.

*

Chicken feet are good to the legs. Sea snail is nourishes the 'Yam' essence of the body.

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