2 pcs of chicken drumstick (May use 1 whole chicken)
2 pig tails (cut to small pcs)
80g Chinese Jinhua ham
10 pcs of mushroom, 12 pcs dried scallop
1 pc Sea cucumber
20g Fish Maw and pork tendon
Method
I do add in some Chinese herb like Solomon Seal Rgizome (Yu Zhu), Codonopsis root (Dang shen), Chinese yam (Huai shan) and red dates.
1st layer place drumstick and pig tail, follow by ham, dried scallops, mushroom, i used bone stock to cover all the ingredients.
Double boiled for 2 hours, place the sea cucumber, fish maw and pork tendon to boil for 1 hour.
Lastly the abalone (optional), boil for 15 mins.
I use double-boiled to cook for 3 hours++ (Prevent the soup get dried off), after that i removed pot from the big wok and boil for another 30 mins. Soup will turn out to be milky and golden colour...
Note
Raw meat need to blanch in hot water, dried scallops, fish maw, dried mushroom and pork tendon need to soak 1 day before cooking. Sea cucumber, i purchased from wet market which ready soak.