Coordination Mia Chenyze Photography Darren Chang Art Direction & Styling Nikki Ho

By Nicky Ng, head chef at Mitzo

Serves 4

8 king oyster mushrooms, stems removed
4 chicken legs (about 20g each), deboned and skinned
1 litre water
16g cordyceps flower*, rinsed in hot water
16g dried fish maw*, rinsed in hot water
4 red dates
8 wolfberries
12 pieces huai shan (dried Chinese yam)*
A pinch of salt

*Available from grocers in Chinatown.

1 Set a small pot of water to boil.
2 In a pan, dry-fry the mushrooms for about 15sec, then transfer them to the pot of boiling water. Let the water come to the boil again, then remove the mushrooms with a sieve, leaving the small black bits behind.
3 Discard the water, and slice the mushrooms in half.
4 Set a large pot of water to boil, enough to cover the chicken legs. When the water reaches a rolling boil, add the chicken, and let the water come to the boil again. Remove the chicken legs and run them under cold water to cool.Tear off the fats from the chicken.
5 Discard the water from the pot and add the chicken and 1 litre of water. Bring it to the boil, then add the remaining ingredients.Turn down the flame and leave it to simmer for 2.5 hours.

This article was originally published in Simply Her February 2016.