Recipe Ingredient
- 1 old chicken or hen, cleaned and chopped into 4 large pieces
- 5 pairs of chicken feet
- 1 dried squid
- 60g Jin Hua ham
- 1 tsp white peppercorn
- 5 litres water
Instructions
- Bring water to a boil, then add all the ingredients. Boil, then reduce the heat to low and simmer covered for 2½-3 hours or until the flavour of the soup is enhanced. Strain the stock and leave it to cool completely before freezing.
