80g Chinese Hawthorn
240g Chinese Chestnut
600g Bombay Duck
- Dash of salt and sugar (use the amount suitable for yourself)
- Stimulates the digestive system.
Wash Chinese chestnut clean. Halve with the shell. Wash the Chinese hawthorn clean. Wash bombay duck clean. Remove internal organs, head, tail and fin.
Cook the Chinese chestnut and Chinese hawthorn with water (about 45 minutes) to condensed soup.
Put in bombay duck. Cook for another 5 minutes.
Season with salt and sugar to taste.