Recipe Ingredient
- 1 free range kampong chicken (about 1 kg), cut into 6 portions
- 300g canned abalone, sliced (set aside liquid)
- 50g fish maw, soaked and cut into bite-sized pieces
- 20g ginseng
- 1 litre water
- Salt to taste
Instructions
- Blanch chicken in boiling water for 2-3 minutes then rinse.
- Put ginseng into water and boil for 30 minutes. Place chicken in a double boiler. Pour in the pre-cooked herbs. Cover and double-boil for 1 hour.
- Add fish maw and continue to double-boil for another 30 minutes. Just before serving add abalone pieces and abalone liquid. Adjust seasoning to taste.
