Seasonings:
Shao-hsing Chinese rice wine 1 tablespoon
Salt 1 teaspoon
Synthetic flavoring small amount
Pepper small amount

1. Cut each fukurodake mushroom and bamboo shoot in half. Slice the ham thinly.

2. Steep the shiitake mushrooms then steam them. Steep the eyes of scallops and Chinese matrimony vine berries.

3. Cut the chicken into small chunks and cook thoroughly in boiling water.

4. Dip the ingredients prepared in 1. in boiling water and allow them to cool.

5. Heat the stock in a pot, season and cool.

6. Combine the prepared ingredients, the chives, ginger root and stock in a vacuum-pack cooking bag, and heat at 90℃ for 3 hours.

7. Rapidly chill the soup to 3℃ within 90 minutes, and store.

8. To serve, reheat the soup, pour it in a pot and adjust the taste. Serve the soup in warmed dishes.

Note

• When employing the vacuum-pack cooking method, pay special attention to sanitation and make sure your hands and cooking utensils are properly disinfected.