Prep Time: 15 mins
Cooking Time: 1.5 hrs
400g of chicken keel
1.5 chicken whole leg, chopped into big pieces
1/4 fresh pineapple, chunked
1 white bitter gourd, sliced thick
1 tbsp. bean paste minced
10g of ginger, sliced
10g of wolfberries
Salt to taste (optional)
1. Bring chicken keel and ginger slices to boil, turn down the heat and simmer for 1 hour to make chicken broth. Sieve the scum.
2. Add in white bitter gourd, pineapple chunk and bean paste, simmer for 30 minutes.
3. Add in chopped chicken whole leg and wolfberries, bring soup to boil for 15 minutes.
4. Season (optional) and serve.