Ingredients:

1 Beijing Imperial Chicken, about 1.2kg

4-5 pieces dried whelk meat, soaked overnight

2-3 pieces fresh ginger

2 tablespoons wolfberries

Sea salt to taste

Wu Bo Garden handmade pumpkin noodles

Method:

1. Place about 2 liters water in a clay soup pot. Bring to a boil.

2. Chop up chicken, removing excess fat and skin.

3. Drop chicken, whelk meat and ginger into boiling water.

4. Bring back to a boil, and then reduce to a simmer for an hour.

5. Bring a pot of water to the boil and quickly blanch pumpkin noodles.

6. Drop cooked noodles into a serving bowl and top up with chicken soup, and garnish with wolfberries.

Recipe provided by Pauline D. Loh

Special thanks to Eric Jou and Lin Jian

Videographer/Photographer/Editor: Fan Zhen

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