Clams in chicken soup

Method

1. Remove the chicken feet and head and make incisions into the flesh of the chicken to release the flavours into the broth. Place into a large pot and cover with cold water.

2. Add the ginger, white peppercorns and ginseng to the pot. Bring to a simmer and cook for 7-8 hours without covering.

3. Skim the fat off of the surface of the soup, then strain through a sieve lined with a muslin cloth. Set the strained broth aside.

4. Blanch the clams in boiling water, then thinly slice the meat. Add the mushroom, konjac and pak choi to the pan and blanch for 30 seconds, then add the papaya and cook for a further 30 seconds. Drain, then pile the mushrooms, voodoo lily and pak choi into a soup bowl and top with the clams.

5. Reheat the chicken broth, then pour over the ingredients in the bowl and serve.