青邊鮑魚煲雞湯

雞切開4份，凍水落雞、雞腳、金華火腿和豬骨，水煮滾後繼續煮5分鐘飛水去除污糟和血水，然後拿起備用！
2)淮山浸15分鐘，青邊鮑解凍之後用牙刷清潔邊邊，去除腸臟，凍水落青邊鮑，水煮滾後繼續煮3分鐘飛水去腥味，然後拿起備用！
4)鍋中加入所有材料，大火滾5分鐘後轉小火煲2.5小時，加少許鹽調味即成

Ingredients: (6 bowls)

whole chicken

chicken feet

g pork bones

g Jinhua ham

green lip jumbo abalone

g dried Chinese yam

ml water

Instructions:

Cut the chicken into 4 pieces. In cold water, add the chicken, chicken feet, Jinhua ham, and pork bones. Bring to a boil, then continue boiling for 5 minutes to remove impurities and blood. Remove and set aside!

Soak the Chinese yam for 15 minutes. After thawing the green lip abalone, clean the edges with a toothbrush to remove the intestines. In cold water, add the green abalone and boil for 3 minutes to eliminate the fishy smell, then remove and set aside!

In a pot, add all the ingredients. Bring to a boil over high heat for 5 minutes, then reduce to low heat and simmer for 2.5 hours. Add a little salt to taste, and it‘s ready to serve!