How to make it

1. Soak the fish maw in hot water for 5-10 minutes, then soak in room temperature water for half an hour; Soak the fungus for 20 minutes.
2. Boil the shredded fish maw, sea cucumber and fungus with huadiao wine and shredded ginger, then set aside.
3. Marinate shredded chicken thigh with Lee Kum Kee Premium Oyster Sauce and salt, then set aside.
4. Add chicken broth and 700ml water into a pot and bring to a boil, mix in the whole can of the sauce of Lee Kum Kee Premium Abalone in Chicken Stock, then add in all the above ingredients.
5. Add soy sauce, dark soy sauce and sesame oil, mix in water chestnut flour to thicken the sauce; add in shredded Lee Kum Kee premium abalones in chicken stock.

6. Lay 4 pieces of spare abalones on top of the thick soup and add some coriander.

    

    

   Tips:

   Serve with Lee Kum Kee Seasoned Red Vinegar to enhance the taste