1⁄2 duck(cut into chunks), 150g spareribs, 12 water-chestnuts, 20g dried longans, 8 red dates, 10g Tong Kwai, 6-8g Pak Kay, 1 tbsp Kei Chi, 2 litres water
2 tsp salt or to taste
1. Bring water to boil in COOKPLUS CERAMIC 24cm Stock Pot, blanch duck and spareribs. Remove and rinse under running tape water.
2. Pour 2 litres water in COOKPLUS Vitamin II Stock Pot 24 and bring to a boil. Add in duck, spareribs and the rest of the ingredients. Cover and bring back to the boil.
3. Reduce heat and simmer for about 1to 11⁄2 hour.
4. When soup is ready adjust with seasoning and dish out soup to serve hot.