White Fungus Base

  • White Fungus, soaked and rough cut 200.0 g
  • Water 2500.0 ml

Collagen Base

Garnish and Condiment

  • Wawa Cabbage 100.0 g
  • Crispy Beancurd Skin 60.0 g
  • Black Chicken, chopped and blanched 300.0 g
  • Silken Tofu, sliced 100.0 g
  • White Fungus, soaked 80.0 g
  • Watermelon Radish, sliced 30.0 g

Before Serving

  • Collagen Base, as above 2000.0 ml
  • White Fungus Base, as above 200.0 ml


  1. White Fungus Base

    • In a pot, add in all the ingredients, bring to boil and let it simmer for 45mins.
  2. Collagen Base

    • In a pot, bring water to boil add in chicken frame, feet and wings.
    • Add in ginger, spring onion, coriander and bring to boil.
    • Cover with lid and cook for 1hr till creamy.
    • Strain Stock and set in desired mould.
  3. Garnish and Condiment

    • Prepare ingredients as mentioned above.
  4. Before Serving

    • Assemble ingredients into serving pot.
    • Bring pot to boil.
    • Ready to serve.