Silky Fowl Soup with Dried Sea Conch
Learn how to make Silky Fowl Soup with Dried Sea Conch with Kitchen Appliances. Share with your friends and family!
- 1 silky fowl 700-800g
- Sea conch 30g
- Dried longan 10g
- Dang shen (codonopsis pilosula) 8g
- Huang qi (astragalus) 3g
- Wolfberry fruits 10g
- Water 650g
- Salt, as appropriate
- Rinse all the ingredients and put into the inner pot of the rice cooker, then add water
- "Close the lid, switch on the power, select the “Soup” function, set the cooking time for “2 hours” and press “Start” to cook."
- When finished, season with salt and serve.