Chicken Broth 1L

Dried fish maw 100 g

Conch 1 pc

Red date 2 pcs

Wolfberry 10 g

Dried longan 10 g

Jinhua ham 20 g

Chicken ½ pc (chop into pieces)

Cordyceps flower 50 g

Ginger slices 5 pcs

Green onion 10 g (sectioned)

How to make it

1. Soak fish maw overnight. Rinse the conch. Soak red dates, wolfberries and dried longan in water for 15 minutes until softened.

2. Bring a pot of water to boil. Add salt, ginger slices and sectioned green onion, then add fish maw, Jinhua ham and conch for blanching. Remove all ingredients and drain.

3. Boil Chicken Broth in a big pot, then add all ingredients except the fish maw, Cordyceps flower and wolfberries. Boil them under medium to high heat for 30 minutes. Add fish maw, Cordyceps flower and wolfberries then cook for another 30 minutes, season with salt and serve.