Golden Fish Maw and Chicken Soup
Blanch the chicken to remove blood and impurities in a large pot with 700 ml water and spring onion. Rinse and drain. Keep aside.
Grind steamed pumpkin and carrot together with 300 ml water. Keep aside.
In another pot, add in the blanched chicken, 2 litre water, dried scallop, ginger and Chinese red dates. Close the lid and bring to a boil for 20 minutes then let it simmer for 25 minutes over low heat.
Pour pureed pumpkin and carrot, fish maw, rock sugar and goji berry into the chicken soup and stir well.
Season with TUMIX® Chicken Stock.
Stir well and simmer for another 20 minutes.