Mong Kok Fried with Dried Scallop 上汤津白

4人份
Ingredients 用料

400g	Chicken Bones 鸡骨
3 tablespoons	Dried Scallop 干贝
2 tablespoons	Wolfberry 枸纪子
1.5 litres	Water 清水
Half	Mong Kok 津白

Method 做法
1. Remove skin on chicken bones. To make chicken stock, add bones to 1.5 litres of boiling water. Simmer for 60 minutes.
2. Strain chicken bones. Use the chicken stock and simmer with dried scallop and wolfberries for 20 minutes.
3. Add mong kok, cover lid and simmer for 5 minutes or until mong kok is soft. Add salt and pepper to taste. Serve.