Long Cabbage Fish Maw Chicken Soup™

English

Serves 10

Ingredients
Chicken (whole) – 1 each (1.5kg)
Chicken Bones – 3 kg
Pork Bone – 3 kg
Dried Scallops – 20 each
Fried Fish Maw – 10 pieces
Long Cabbage (cut) – 1 each
Chinese Parsleys – 5 stalks
Water – Desired

Sauces
Light sauce – Desired
Pepper – Desired

Steps

1. Soak fish maw in hot water for 15 minutes, drain, cut into bite-size, set aside;
2. Cut Long cabbage into bite size, set aside;
3. Chop Chicken, Chicken Bones & Pork Bones into very small pieces, put in big pot with sufficient water and bring to boil. If possible, use charcoal fire;
4. Turn to small fire and simmer for 3 hours;/li>
5. Remove all meat, bones and skins. De-oil the soup;
6. Add Long Cabbage, Fish Maw and all Sauces and simmer for another 2 hour;
7. Add Chinese parsleys before serving hot.