80–100g Lake Victoria Fish Maw

1/2 hen

250g hen

50g Chinese yam

20g red dates

10g lyceum

2 pieces of ginger

2.5 l water

salt according to taste

Soak the Lake Victoria Fish Maw in advance and cut it into pieces.

Soak and clean the lyceum and red dates in water for a short while. Soak the Chinese yam to soften.

Place the lean chicken and the pork in a pan with cold water. Bring to a boil and cook for a few minutes. Remove blood and odor. Rinse with water and cut into pieces.

Put the hen and the pork in a pot. Add ginger slices and water. Simmer for two hours. Add Victoria lake fish maw, medlar, red dates and Chinese yam to the pot.

Simmer for another 30 minutes. Finally, add salt.