Ingredients:
- Water – 2.5 litres
- Chicken Bone – 750g (washed, scored)
- Onion – 1 small bulb (skinned)
- Ginger – 30g (washed, smashed)
- Dried Scallop – 50g (washed, soak for 1/2 an hour)
- Fish Maw – 75g (washed, soak to soften, cut into pieces)
- Chinese Long Cabbage – 250g (washed, cut into sections)
- Pork Ball – 20 pcs
- Fresh Golden Needle Mushroom – 200g (washed, remove root portion
- Huiji Waist Tonic – 2 cups (Huiji measuring cup)
Method:
- Put water, chicken bone,onion and ginger into a pot, bring to a boil over high flame, switch to low flame and continue to simmer for 1 hour
- Add dried scallop and soaking water together, cook for another 1/2 an hour
- Add in fish maw and continue boiling for 1/2 an hour
- Drop in Chinese long cabbage and pork balls, boil for 10 mins
- Finally, add fresh golden needle mushroom to boil for 5 mins, turn off flame
- Mix with 2 cups of Huiji Waist Tonic, serve
