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Number of pax: 10 pax   Cooking duration: 60 minutes


3 litre water
40 g Shitake Mushroom, pre-soaked
1 whole free- range chicken, pre-blanched with hot water (to remove smell)
8 tablespoon MAGGI® Concentrated Chicken Stock
2 tablespoon soy sauce
30 g rock sugar
300 g dry fish maw, pre-soaked and sliced
100 g Nai Pak Choy (Milk Cabbage)
30 g white fungus, soaked and cleaned


  1. Pour enough water into wok and place it on the induction cooker. Press START, select MAX and wait for water to boil. 
  2. Blanch vegetables and rinse in cold water. 
  3. Add ginger slice, blanch chicken for few minutes, remove from wok and rinse with cold water. Next blanch the fish maw for couple of minutes. Remove from wok, rinse with cold water and cut fish maw into chunks.
  4. In the slow cooker, add in ingredients A, and cook for 1-2 hours. 
  5. After 1-2 hours, add in ingredients B and cook for 30 minutes or longer. 
  6. Keep warm after all ingredients are cooked and enjoy! 

Nutritional Info

Energy 158.1 Kcal

Protein 29.9 g

Fat 2 g

Carbs 4.1 g

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