Note: Eu Yan Sang's Ginseng Banquet this year featured recipes created by Oriental Singapore's Chef Hiew Gun Khong from Cherry Garden restaurant. While the recipe calls for the soup to be cooked over high heat for three hours and to be stirred constantly, Chef Hiew says that home cooks will find it easier to just put everything into a slow cooker and boil it for 12 hours. If doing so, use one litre of water and half the amount of ingredients.

INGREDIENTS (Serves 4 to 6)

• 500 gm chicken
  
• 200 gm lean pork without skin
  
• 300 gm pork shank
  
• 500 gm chicken feet
  
• 5 gm white peppercorns
  
• 5 gm dried tangerine peel
  
• 20 gm American ginseng
  
• 100 gm dried shark's bone
  
• 40 gm sliced ginger
• 3.2 litres water

METHOD

Cut and wash the chicken, lean pork, pork shank and chicken feet.

In a wok, add some oil and deep-fry the ginger and pork shank till fragrant.

Blanch the precut chicken, lean pork and fried pork shank.

Set aside. Pour in all the blanched ingredients into a stock pot.

Add water and bring to boil.

Add in the dried shark's bone, American ginseng, dried tangerine peel and white pepper.

Lower the heat and let it simmer for about 3 hours, stirring constantly to prevent it from getting burnt and sticking to the base of the pot.

Serve with fresh honshimeiji mushroom and shrimp dumplings if desired.