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White Fungus Base

  • White Fungus, soaked and rough cut 200 g
  • Water 2500 ml

Collagen Base

  • Water 4000 ml
  • Chicken Feet, blanched 2000 g
  • Chicken Frame, blanched 400 g
  • Chicken Wings, blanched 600 g
  • Coriander Stem 20 g
  • Ginger, sliced 20 g
  • Spring Onions 20 g

Garnish and Condiment

  • Wawa Cabbage 100 g
  • Crispy Beancurd Skin 60 g
  • Black Chicken, chopped and blanched 300 g
  • Silken Tofu, sliced 100 g
  • White Fungus, soaked 80 g
  • Watermelon Radish, sliced 30 g

Before Serving

  • Collagen Base, as above 2000 ml
  • White Fungus Base, as above 200 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.