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  1. Base Stock

    • Heat up water in stock pot.
    • Add in Basic Stock Reduction, Concentrated Chicken Stock and Chicken Seasoning Powder, simmer for 5mins.
    • Set aside for later use.
  2. Condiments

    • Blanch and rinse kampong chicken. Set aside.
    • Prep all other ingredients – hairy gourd, red dates, cordyceps flowers, dried scallops, dried cuttlefish, apricot kernels – accordingly.
  3. Before Serving

    • Add all ingredients and stock base into a large ceramic/porcelain soup pot.
    • Double boil in steamer for 3hrs.
    • Ready to serve.