Black Chicken Tonic Soup

• 1 chicken, black
• 10 longans, dried (long yan rou)
• 6 red dates (hong zao)
• 2 spring onions
• 2 celery ribs, Asian
• 2 cm gingerroot, sliced thin
• 1 tablespoon coriander leaves, chopped
• 5 tablespoons rice wine
• 2 tablespoons soy sauce
• 100 ml sesame oil, black
• 1 teaspoon salt
• 10 g rock sugar
• 1 12 teaspoons pepper

1. Wash and dry the chicken.
2. Mix the marinade ingredients and pour over chicken.
3. Let sit for 30mins.
4. Put a steamer on the stove and bring water to the boil.
5. Place the chicken and marinade into a deep dish and scatter the other ingridents over the chicken.
6. Pour in water making sure the chicken is covered.
7. Cover the dish either with a lid or cling wrap.
8. Place in the steamer and steam for 2 hours.
9. Alternatively you can place all the ingredients into a heavy based pan and slowly bring to the a soft rolling boil.
10. Turn down the heat very low so the soup is not quite simmering and cooking for 1 1/2hours.
11. You may need to check the level of the liquid and if you need to add more water make sure it is boiling water.

chicken, longans, red dates, spring onions, celery, gingerroot, coriander leaves, rice wine, soy sauce, sesame oil, salt, rock sugar, pepper

Taken from www.food.com/recipe/black-chicken-tonic-soup-425281 (may not work)