Ingredients:

80–100 g Lake Victoria Fish Maw

1/2 native chicken

5–6 dried scallops

pumpkin

2 pcs of ginger

4–5 red dates

matrimony vine

Seasoning:

slices of ginger

cooking wine

salt

Cooking Method:

Soak the Lake Victoria Fish Maw in advance.

Wash the chicken, chop into pieces and place in a pan with cold water. Add cooking wine. Bring to a boil and simmer for 2–3 minutes before taking them out. Rinse the pieces with clean water. Rinse the blood foam and drain them.

Rinse scallops and soak in warm water for 15 minutes. Remove impurities when they soften. Set them aside.

Put the drained chicken, scallops, red dates, and ginger into a casserole. Bring to boil over high heat, then turn to low heat and simmer for 45 minutes.

Remove skin and seeds from the pumpkin. Slice it and steam it. Put the steamed pumpkin in the food processor. Add water and puree them. Pour the pumpkin puree into the chicken stock. Add the cod fish maw and matrimony vine and simmer for 20 minutes. Season with salt.