Chicken and Gingko soup

Ingredients
600g chicken (3 pcs of chicken thighs)
300g lean pork
2 pieces beancurd stick
75g gingko nuts
150g water chestnut
1/4 piece of dried tangerine peel
5 cups of water

Method
1. Wash and drain dry the chicken. Scald the lean pork. Then put aside.

2. Wash the beancurd stick then drain dry. Remove the shell, core and skin of the gingko nut. Peel water chestnut skin. Soak dried tangerine peel in water until soak then scrap off the pith.

3. Pour 5 cups of water in pot. Put in all ingredients. Cook over high heat for 1/2 hour then reduce to low heat and cook for 1 1/2 hour. Serve.

Note:
Gingko nuts treat coughs with phlegm and bed-wetting. Yet, do not consume a large quantity as they are slightly poisonous.