800g chicken, cut into pieces
200g chicken feet
200g fresh conch meat
1.5 litres water
100g dried sliced conch, soaked overnight
400g rehydrated sea cucumber, cut into pieces
400g rehydrated fish maw, cut into pieces
30g chicken seasoning powder
10g rock sugar
1 Rinse chicken, chicken feet and fresh conch meat.
2 Blanch ingredients from Step 1 till half-cooked. Remove, drain and set aside.
3 Put blanched ingredients, water and seasoning into a stewpot. Cover with lid.
4 Place into a pot to double-boil over low heat for about 4 hours.
5 Add sea cucumber, fish maw and wolfberries. Continue to double-boil for another 2 hours before serving.
“A recipe has no soul. You as the cook must bring soul to the recipe.” – Thomas Keller