- 1 tbsp oil
- 5 slices ginger
- 400 ml water
- 2 chicken whole legs, cut into pieces
- 150g pre-soaked fish maw, cut into pieces
- 10 small dried scallops, soaked until soft
- 2 pieces dong guai
- 1 piece bei qi, cut into small pieces
- 1 tbsp Chinese wolfberries
- ½ tsp salt
- 1 tsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp Shaoxing wine
- Dash of sesame oil
- Some shredded spring onion
- Heat up oil in a wok and sauté ginger until fragrant. Add in water and bring to boil.
- Add in all the ingredients, seasoning and cook at low heat for 20 minutes until the gravy has thickened.
- Sprinkle shredded spring onion on top and serve hot.
Preparation of dried fish maw: Put dried fish maw into a pot of water and bring to boil. Cover and leave to cool over night. Change the water and repeat the same way till dried fish maw is soft before using.
* Astragalus (Bei Qi) helps promote blood circulation and lowers blood pressure.
* Chinese Angelica Root ( Dong Guai) helps nourishe the blood, invigorate vital energy and promote the circulation of the blood.
* Chinese wolfberries (Kei Chi) is a nutrient-dense superfood in a class all often used to improve eye condition, among many others.