Sea Coconut & Chicken Soup

Sea Coconut & Chicken Soup


80 gm white fungus

400 gm sea coconut

1 kampong chicken

10 red dates

2.5 litre water

1 tsp salt



  1. Soak white fungus to soften, clean well. Peel sea coconut and cut into halves. Cut chicken into pieces.
  2. Combine all ingredients in a soup pot, bring to boil over high heat, reduce to low heat and simmer for 2 hours.



Beneficial to lungs and skin a provider of chinese herbs since 1933. Visit their site for more information.

Similar Posts:

Share and Enjoy

  • Facebook
  • Twitter
  • Delicious
  • Digg
  • StumbleUpon
  • Add to favorites
  • Email
  • RSS

Comments are closed.