Soak the fish maw with hot water for approx. half hour until it softens, cut into smaller pieces, drain and set aside.

In a soup pot, transfer whole chicken, ginger slices, garlic cloves and scallions into the pot, pour enough water to cover the whole chicken, cover and pressure cook for 20 minutes. If a pressure cooker is not available, boil at medium heat for 45 minutes. Once done, transfer chicken out and soak it in room temperature water. Set aside a small amount of chicken meat to be shredded for later use. Use your preferred chicken parts.

In a soup pot, stir fry garlic until fragrant, add in mushrooms slices and continue to stir fry until fragrant.

Pour in 1.2 litres of chicken stock made from cooking the chicken & 300ml of mushroom stock from soaking the mushrooms. Add in seasoning, Lee Kum Kee Light Soy Sauce, Lee Kum Kee Oyster Sauce with Dried Scallops and shaoxing wine and bring it to a boil.

Add in fish maw, shredded chicken and crab meat, mix well and boil for another 10 minutes.

Add in cornstarch slurry to slightly thicken the soup. Add more if you like it in a thick starch consistency.