- 300g sea-cucumber, sliced in strips
- 1 whole chicken leg, sliced in strips
- 15g golden mushrooms
- 3 3/4 cups water
- 1/2 teaspoon MAGGI Concentrated Chicken Stock
- 1 sachet MAGGI Crab and Tang Hoon Soup
- 1 egg white
- 30g sharks' fins
- 1 salted egg yolk, cooked
- Blanch ingredients A separately in hot water. Drain and set aside.
- Add MAGGI Crab and Tang Hoon Soup and MAGGI Crab and Tang Hoon Soup with 3 3/4 cups of water. Bring to boil.
- Reduce heat and add ingredients A, egg white and sharks' fins. Simmer till ingredients are cooked. Garnish with salted egg yolk.