[Ingredients]
130g dry shark's fin
4 cups chicken stock
5 medium sized dried scallops - soaked in 1/2 cup hot water (retain scallop water)
425g thinly sliced canned cooked abalone (retain 300ml abalone water)
450g skinless chicken drumsticks - scald in hot water and pat dry
4 chicken feet
1 chicken stock cube
2 slices of fresh young ginger
1/2tsp white peppercorn
1 sea cucumber - cut into pieces
1tbsp ginger juice
[Steps]
Place shark's fin together with a knob of young ginger (40g) in a saucepan. Bring to boil and then turn off the heat. Drain and replace with new water. Repeat this process for another two times.
On the third time, do not drained off the water. Leave the shark's fin and ginger in the boiled water and leave covered overnight.
Drain off the water and discard ginger. Set shark's fin aside.
Place chicken drumsticks at the bottom of a slow cooker. Top other ingredients in layers - scallops, abalone, chicken feet, shark's fin, ginger, peppercorns and lastly stock cube.
Pour in abalone water and scallop water, followed by chicken stock.
Switch on slow cooker to high temperature. When stock starts to boil, switch heat to low and leave overnight.
Check the soup next morning. Chicken drumsticks should come off easily from bones when poked.
Scoop drumsticks and chicken feet onto a plate. Remove bones and shred chicken by hand. Keep covered in the fridge until soup is ready.
Switch off slow cooker if serving soup in the evening.
3hrs before serving, switch on the cooker to high and bring to boil.
Reduce heat to low and add in sea cucumber. Cook until they turn soft.
Add in ginger juice and brandy. Stir well.
Remove chicken from the fridge and into the soup. Stir well.