10g American ginseng
15g dried mushrooms
20g Poria
10 pcs quail’s eggs (cooked, de-shelled)
60g water chestnut powder
Rock sugar according to taste
600ml water
Chop soaked mushrooms and discard tough ends. Place mushrooms, American ginseng, rock sugar, poria and boiling water into a soup pot and steam with small fire for 1 hour.
Add eggs and steam for another 15 minutes. Melt water chestnut powder with some water and add into steamed dessert and stir. Add sugar to taste.
