材料：
- Water – 2 litres
- Chicken bone – 500g (blanch with boiling water)
- Ginger – 1 pc (smashed)
- Chicken thigh – 2 pes (blanch with boiling water)
- White fungus – 30g (soaked, discard hard stalk)
- Water – 300g
- Fish maw – 10g (soak till soften, shredded)
- Carrot – 40g (skinned & shredded)
- Fresh mushroom – 4 pcs (washed & shredded)
- Fresh pin mushroom – 1 packet (washed, discard 4cm root)
- Wolfberries – 10g (washed)
- Egg – 1
- White vinegar – ½ tsp
- 汇集补腰精 – 1-2 cups (Huiji measuring cup)
Methods:
- Put water 2 liter, chicken bone, ginger, chicken thigh into a stock pot and bring to boil for 10 min. Remove the chicken thighs. Lower the heat and continue to cook for 20 min
- Leave chicken thighs until slightly cool, tear it into thin shreds, for later use
- Blend white fungus and water 300gm till creamy, for later use
- After this has boiled for 30min, add in shredded fish maw and fungus puree, continue to cook for 30 min
- Add in shredded chicken, carrot, mushroom, pin mushroom and wolfberries, cook for 5 min
- Slowly stir in beaten egg
- Add in chicken stock or salt and sugar to taste, remove from heat
- Add in 1-2 cups of Huiji Waist Tonic, stir well and serve hot
