Ingredients
licorice root, dry-fried white hyacinth beans, atractylodes, astragalus, and poria mushroom, 10 g each, 6 red dates, 250 g (about 9 oz) chicken breast, 500 g (about 1 lb) clams.
Seasonings
6 slices young ginger, 1 tablespoon cooking wine, 1 teaspoon salt, 1 teaspoon sugar, 2 teaspoons sesame oil.
Instructions
1. Rinse the herbs under clean water, drain, then place them in a soup pot with 8 cups of water and simmer until reduced to 4 cups of broth; set aside.
2. Dice the chicken breast; soak the clams in water to let them expel sand; julienne the young ginger. Add the diced chicken and ginger shreds to the prepared broth and simmer briefly until the chicken is tender and cooked through, then add the clams and seasonings. Cook until all the clams have opened, then serve. This dish is naturally delicious, with a pure and unadulterated flavor.