Annual Warehouse Event 2018
Serves 3 - 5 pax
2 - 3 hours
Advanced
1 can of Fortune Baby Abalone
10g of Ginseng
10g of Ginseng
8 Hosen Button Mushrooms
8 Chinese Mushrooms, soaked
150g Chinese White Cabbage, sliced
1.2 litre water
1 tbsp Wolfberries
½ tbsp chicken gourmet powder
1 tbsp Chinese cooking wine
⅛ tsp ground white pepper
Open and drain Fortune Baby abalones and Hosen Button Mushrooms. Set aside.
Rinse and slice chicken into roughly 8 pieces and set aside.
Blanch chicken in boiling water, remove and drain.
In a separate pot, blanch Chinese mushrooms (soaked) and drain away water.
Place chicken, mushrooms , Ginseng and Chinese cabbage into a soup pot. Add water and Abalone stock and bring to a boil. Let the soup cook over low heat for about 1.5 hours.
Add in wolfberries and Fortune Baby Abalone and let it simmer for another 20-30 minutes.
Season with salt and drizzle Chinese cooking wine. Ladle the soup into individual serving bowls and while serve hot.