Ingredients:
30ml Huiji Waist Tonic
1 no Fresh Chicken (1k)
150gm Fish Maw
6 to8 pcs Dried Mushrooms - soaked in water until soften
15pcs Red Dates
1 handful Wolfberry
3 Slices of Ginger
2 Litres Water
Salt to taste
4 pcs Fresh Abalone - optional
Method:
1. Wash and clean chicken.
2. In a wok, bring some water to a boil. Add a few slices of ginger and 1 stalk of spring onion. When water starts to boil, add in the dried fish maw. Cut the fish maw into smaller pieces for easy cooking. Allow it to cook for 5 to 10 minutes to remove the layer of oil and soften. Drain and set aside.
3. Bring 2 litres of water to boil, once boiling, add in the whole chicken, soaked mushrooms, red dates and 3 slices of ginger. Bring all to a boil, then lower the fire to a simmer.
4. Simmer for a good 15 minutes then add in the fish maw and wolfberry.
5. Cook the soup for 45 minutes to an hour.
6. The soup has cooked and all the ingredients has already released its flavour, fish maw has soften and soaked up the goodness from the ingredients.
7. At this point, you can add in the abalone (optional) and 30ml of huiji waist tonic. Simmer for 2 to 3 minutes.
8. Serve hot and enjoy
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