椰盅雪耳药材汤Herbal Coconut Soup

【材料】
菜园鸡350克（去皮切块）、雪耳8克（浸水）、老椰1粒（顶上开口）、 清水2碗、盐适量

【药材】
党参10克、北芪5克、红枣3粒、龙眼干15克、杞子1汤匙

【做法】
1.把椰且竖立在蒸锅内。
2.用另一个锅把药材煮至滚后转小火再煮10分钟。
3.把药材汤底倒入椰且内，放入鸡肉和雪耳，然后炖1-2小时。期间蒸锅得加水以免干竭。
4.以盐调味后趁热享用。

【小贴士】
选用老和体积较大的椰子。

【Ingredients】
350g kampong chicken (skinned and chopped into pieces) , 8g snow fungus (soaked) , 1 old coconut (cut off a hole on the top) , 2 bowls water, salt to taste

【Herbs】
10g tong sum, 5g pak ke, 3 red dates, 15g dried longans, 1tbsp kei chi

【Method】
1.Place old coconut on a stand and put in a steamer.
2.Boil water in a saucepan together with the herbs and bring to a simmering boil for 10 minutes.
3.Pour the herbal stock together with the herbs into the coconut. Put in the chicken and snow fungus and steam the coconut for 2 hours. Replenish the steamer with hot water so that it does not run dry.
4.Add salt to taste and serve hot.