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Chicken, Dried Scallop and Peanut Soup

500g chicken
2 tbsp kei chi
5 dried scallops
1/2 cup groundnuts, washed and drained
1 tbsp white peppercorns
1 litre hot water

1/2 tbsp salt
Sugar to taste

Skin and chop chicken into large chunky pieces. Combine all ingredients together and double-boil for 1½–2 hours. Just before serving, add seasoning to taste.

Chef’s note: Chicken can be replaced with lean pork or pig’s stomach.

Thanks to Amy Beh
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