Recipe Ingredient
- (A)
- 1 kampung chicken, about 1.5kg, chopped into sizeable pieces
- 1.5 litres water
- 2 red dates
- 1 tsp kei chi
- 2 dried figs
- 1 dried mushroom, soaked to soften
- 1 dried scallop
- 4 pieces dried longan flesh
- 5 pieces canned abalone
- Seasoning
- Dash of salt, sugar and pepper
- 1 tsp Shao Hsing Hua Tiau wine (optional)
Instructions
- Combine all ingredients (A) in a double boiler and double-boil for 2 hours.
- Add the abalone and seasoning at the last 10 minutes (add Shao Hsing Hua wine just before serving when the soup is still very hot.)
- Transfer all ingredients and soup into individual soup tureens and serve immediately.
