Recipe Ingredient
- 25g fish maw (dried fish bladder or 'yee piew' in Cantonese)
- 250g sea cucumber - cut into 5cm pieces
- 4 pieces dried scallops
- 2 pieces dried abalone or canned abalone
- 100g tendons (any type) - scalded
- 3 pairs chicken feet - trim off the claws, clean well and scald
- 1 village chicken (approx. 1kg) - cut into 3 big pieces and scald
- 2 litres water
- 50g Nestle Chef Master stock or any available chicken stock
- Herbs:
- 50g 'wai sun'
- 4 pieces 'pak kei'
- 4 pieces 'tong sum'
- 10g 'kei chee'
- 1 small bundle 'tong chong choe'
- 75g fresh ginseng - wash and cut into slices
- 6 red dates - remove seeds
- 1/2 tsp salt or to taste
Instructions
- Bring water to a boil. Add chicken pieces, chicken feet and tendons. Cover and bring to a boil. Lower heat and simmer for 15 minutes. Add in herbs and simmer for 15 minutes.
- Transfer ingredients to a double-boiling pot and double boil. Add in abalone, scallops and sea cucumber and double boil for 1 hour. Add fish maw and continue to double boil for 30 minutes. Add stock and salt to taste. Allow to simmer over medium low heat for 15 minutes. Serve hot.
