Soak the dried abalone in enough water to cover for two hours. Wash away any sand or grit. Soak again in water and leave in the refrigerator, preferably for two days to plump up.
Put soaked abalone in one litre water. Bring to a low boil and simmer for 30 minutes. Turn off the flame and cover the pot. Set aside overnight. Discard water and remove the prepared abalone for use.
Soak fish maw for an hour. Drain then put fish maw, one stalk spring onion, a slice of ginger and half a litre of water to a boil. Cook for five to 10 minutes. Drain, remove fish maw and cut into bite-size pieces.
Put chicken and prepared abalone pieces in a double boiler. Pour in hot water, cover and double boil over low heat for three hours.
Add the fish maw and continue to double boil for a further 40-45 minutes. Add salt to taste and serve hot.
(You can complement the cooked ingredients with a small plate of light soy sauce as a dipping sauce.)