|Photo updated: 17 August 2016|
These are fresh sugarcanes 竹蔗 that I used to cook chicken soup. Do remember to wash the sugarcanes thoroughly with a cloth/ brush and water.
My boy and I like this soup.... Love the sweetness from the sugarcanes and water chestnuts.
Added some cogon grass rhizome 茅根, this soup is especially good for detoxify hence reduce the risk of getting skin infection and inflammatory.
1 Kampung Chicken (bones only)
6 sections Sugarcanes (washed and split into 2)
15g Cogon Grass rhizome (Rinsed)
6 Water Chestnuts (Peeled)
1 Honey Dates
Sea salt to taste
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1. Rinse chicken bones with hot boiling water. Drain and transfer the bones to a pot. Put all ingredients (A) in a pot. Add 2 litre of hot water and bring to boil.
2. Cook with high heat for 30 minutes. Reduce heat and continue to cook for 60 minutes.
3. Add salt to taste. Cook another 30 minutes. Serve warm.
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