Ingredients
2 chicken carcasses (add 1/2 tsp pepper boiled in 2.5 litres water to yield 1.5 litres stock), 1 free range chicken ‘ayam kampung’ (cut into large pieces), 500g pork ribs, 35g dried large scallops (about 9 pcs), 20g dried oysters, 1 can abalone (sliced), 5-6 pcs large dried shitake mushroom (soaked)
Herbal Ingredients
5g ‘tong kui’, 15g ginseng roots, 15g red dates, 10g ‘kei chi’, 10g ‘yuk chuk’
Seasoning
1 bsp rock sugar, salt to taste, pepper
[Method]
1.Using La gourmet Deep Stewpot, place all the ingredients in layers starting from the ‘ayam kampung’, then pork ribs, scallops, and the rest of the ingredients. (pic 1-3)
2.Pour the cooled sieved stock over, rock sugar, salt and pepper. Cover the inner lid, followed by the top lid. Cook over medium heat, and once the soup starts to simmer, reduce heat to very low for another 1.5 hours to 2 hours. (pic 4-5)
3.Turn off heat, adding salt and pepper to taste and serve immediately.