• 1 bottle BRAND’S® Essence of Chicken (68ml)
• 150g of carrot
• 4 pcs of figs
• 300g of “Sheng Yu” slices
• 80g of chicken slices
• 2 slices of ginger
• 2 tbsp of salad oil
• 4 bowls of water

How to prepare

1. Cut carrot into slices after removing its skin.
2. Wash and drain dry “Sheng Yu”.
3. Use 2 tbsp of salad oil to fry the fish till both sides of the fish turn golden.
4. Remove fish from the frying pan and use water to rinse fish to remove oil.
5. Heat 4 bowls of water till boiling.
6. Add in 150g of carrot, 4 pcs of fig, 300g of “Sheng Yu”, 80g of chicken slices and 2 slices of ginger.
7. Heat till boiling again.
8. Switch to weak flame and boil for about 2.5 hours.
9. Add in one bottle of 68ml BRAND’S® Essence of Chicken.
10. Add in a small amount of salt to taste.
11. Serve hot.