马来鸡汤Kampung Chicken Soup

煮滚A料，把香菇、海参、鱼鳔和竹笙汆烫过，捞起挤干水。Bring A to boil, toss in mushroom, sea cucumber, fish maw and bamboo piths to blanch, dish out and squeeze away excessive water.

汆烫马来鸡去血水，洗净。Blach kampong chicken and wash.

把全部材料分成10份放入小炖盅中注入调味料B，加盖以慢火炖3至4小时。Apportions all ingredients into 10, put in small steaming pot with seasoning B, cover with lid and double boil for 3-4 hours.

高汤做法：将老母鸡和猪骨汆烫滚水，洗净，加3公升的水炖成高汤备用。 Method for Chicken Stock: Blanch aging chicken and pig bones in boiling water for 5 minutes, wash and boil with 3 litres of water for 2-3 hours.