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Number of serving: 4
Preparation time: 5 minutes
Cooking time: 40 minutes
Ingredients:
300g spinach
150g boneless chicken thigh
5 dried black mushroom, soak in warm water until soft
½ medium carrot, cut into bite size
10pcs straw mushroom
Seasoning ingredients:
1 pinch salt
1 pinch pepper
Stock ingredients:
2 Litre (8 cups) water
10 red date (Jujube), rinse and drain
200g soya bean sprout, rinse and drain
200g sengkuang (or water chestnut), peel
50g black mushroom stem
Method:
Put all stock ingredients into a large sauce pan and bring to boil
for 30 minutes. Remove all the ingredients and keep the stock. Put in
chicken, mushroom and carrot and bring to boil for 10 minutes. Add in
spinach and seasoning and continue to cook for 5 minutes.
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