• Prep Time 20 minutes
  • Cook Time 120 minutes
  • Serving For 4 people
  • Difficulty Easy

Recipe Ingredient

  • 3 pieces chicken whole legs
  • 20g Chinese ham (Jinhua ham)
  • 4 pieces dried conch (lor peen), soaked for 2-3 days until well plumped up
  • 50g dried fish maw
  • 2 dried scallops
  • 6 pieces water chestnuts, peeled and sliced
  • 12 shelled gingko nuts
  • 1 tsp white peppercorns
  • 6 cups boiling water
  • Salt and sugar to taste


  1. Soak dried fish maw in water until well expanded.
  2. Scald chicken and Jinhua ham in boiling water then rinse and put aside.
  3. Put all ingredients into a double-boiler. Pour in water and cover. Double-boil for two hours. Adjust with salt to taste.
  4. Transfer soup into individual soup bowls and serve hot.

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