Ah Gim Chicken Soup 鸡汤

Ingredients: 

1 to 2 dried abalone slices
2 to 4 dried scallops
5 to 8 pcs dried shitake mushroom
5 to 8 pcs brazil mushrooms (巴西菇）
1 pc fish maw
8 to 10 pcs bamboo pith (竹笙)
5 pcs of red dates
15 to 20 pcs lotus seeds (Soak it if dried, else can use fresh ones)
Handful of wolfberries
Half a kampung chicken (chop into small pieces)

Method:
1. Wash the dried abalone, dried scallop, mushrooms, and soak them in separate bowls. Soak till soft. Do not discard the water.
2. Soak the fish maw till soft.
3. Soak the bamboo pith till soft. Need to change water at least 2 – 3 times. Trim away the brown parts.
4. Blanch the chicken.
5. Boil 3 to 4 litre of water which includes the water from the dried abalone & scallop & mushroom.
7. When the water is boiling, add the abalone & scallop, followed by the chicken, and the rest of the ingredients (except fish maw).
8. Cover and boil over big fire for at least 30 mins, then reduce to medium-low fire and simmer for another 1 to 1.5 hr. (The water level must be higher than all the ingredients.)
9. Add the fish maw 15mins to the soup before serving.
10. Taste the soup & add a pinch of salt if you prefer it to be more salty. (optional)
11. Can add in a handful of wolfberries once the soup is cooked.