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Black-skinned Chicken Soup
Soups and Congees
|Black-skinned Chicken Soup|
1/2 pound black beans
2 Tablespoons dried longans, shells removed and discarded
6 slices of dried licorice
1 black-skinned chicken, blanched in boiling water for one minute
1/2 to 1 teaspoon salt
1. Fry black beans in a dry wok until fragrant.
2. Bring three quarts of water to the boil, add the beans, longans, licorice, and chicken and cook over low heat for two and a half to three hours. Season with salt then serve.