Ingredients
250 g chicken hearts, 40 g each of fresh lily bulbs and dried longan meat.
Seasonings
1 teaspoon fine salt
Steps
1. Remove the black roots from the fresh lily bulbs, rinse clean, and separate into small petals; soak the dried longan meat in clean water for 30 minutes, then drain and rinse.
2. Cut open the chicken hearts with a knife, rinse out any blood clots from the cavities, wash thoroughly under running water, and drain well.
3. Place a clean pot over heat, add enough water, then add the chicken hearts, lily bulbs, and dried longan meat. Bring to a boil over high heat.
4. Skim off any foam from the surface, then reduce the heat to low and simmer for about 1 hour. Add salt to taste, cook until seasoned, then remove from heat and serve in bowls.