Quail Soup With Chinese Herbs

Ingredients Quail - 3 birds Huai shan - 35 grams Wolfberry (qi zi) - 13 grams Lean pork - 150 grams Dried longan - 8 pieces Dried tangerine peel - ¼ piece Ginger - 2 slices Salt to taste

Method

• Clean and remove innards from quails, set aside. Soak dried tangerine peel until soften and remove the pith.

• Bring suitable amount of water to boil, put in  ginger, quails and lean pork, parboil for 3 minutes, drain and rinse.

• Bring 2000 ml of water and dried tangerine peel to boil in a clean pot, then add in all other ingredients and boil for 10 minutes.

• Turn to low heat and continue to simmer for 2 hours. Add salt to taste and serve hot.

* Most Chinese herbs can be obtained from Chinese medical hall.

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