- 2kg chicken bones and carcasses, cleaned and chopped
- 30g dried sole of fish (peen yi)
- 500g yam bean(sengkuang), chopped
- 2 thin slices ginger
- 1 tsp chicken stock granules
- 1 tsp white peppercorns
- 3 litres water
- Salt to taste
- ½-1 tsp chicken stock granules
- Bring water to a boil, add chicken, dried sole of fish, yam bean, ginger and peppercorns. Simmer over low heat for 2-3 hours.
- Strain the stock and add salt to taste, and chicken stock granules.