1 black chicken (skinned, chopped in big pces)
40gm Nei Ren rou 内人肉 (Buy from herbal shop)
80 to 100gm Ming Mu Er 明目兒 (Buy from herbal shop)
1 tbsp kei chi/mediar seeds
10 red dates (seeded)
About 3 litres boiling water
- Clean the black chicken and blanched in hot water and clean.
- Place all the ingredients except the kei chi in the slow cooker, Pour in the hot water.
- Slow cook for 3 to 4 hours.
- 1/2 an hour before serving put in the kei chi.
- Serve hot.
I always add in the kei chi half an hour before it is ready to serve, as I was told by experienced mother/home maker that kei chi will be bitter if boiled too long.