Ingredients: 1 small free-range chicken, dried whole abalone, dried sliced abalone, dried sea whelk meat, dried scallop, dried shark cartilage, Jinhua ham (or Virginia ham), pork tripe, shark fin, sea cucumber, 1 Peking cabbage
Seasoning: Rice wine, ginger, spring onion
Preparation: 1) Prepare dried goods as follows (process each separately):
Abalone, shark fin, sea cucumber: Place in a pan of cold water, bring to the boil, reduce heat, cover pan and simmer 5 minutes. Remove from heat and leave to stand 24 hours without uncovering. Change water and repeat on second and third days. On fourth day, gut and clean abalone and sea cucumber, clean shark fins. For all ingredients, add rice wine, ginger and spring onion, bring to the boil and simmer 5 minutes, then leave to stand another 24 hours.
Scallop: Place in hot water and soak overnight (8 hours). Steam until soft.
Whelks: Rinse, place in hot water and soak overnight.
Shark cartilage: Soak in cold water overnight, immerse briefly in boiling water, rinse and scrape clean.
Ham: Place in a pan of cold water, bring to the boil, rinse and scrape clean.
2) Place whelks, abalone slices, abalone, scallop, ham, shark cartilage, ginger, spring onions, rice wine and water into a large earthenware pot. Bring to the boil, then simmer on a low heat for 4 hours.
3) Meanwhile, boil pork tripe and cut into strips.
4) Add pork tripe to earthenware pot, bring to the boil, simmer another 2 hours.
5) Add chicken and sea cucumber, bring to the boil, simmer another 2 hours.
6) Slice cabbage lengthways into four quarters, but leave joined at base. Add to soup. Crumble shark fin and sprinkle on top. Simmer another 20 minutes.
Note: In steps 2, 4 and 5, skim off floating scum after returning to boil.
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