12 king clams
160g fresh asparagus
160g Chinese ham
1/2 old chicken
800g pork ribs
- Nourish the skin, the "yin", supplement the deficiency of body fluid and anti-aging.
Wash and blanch the old chicken and the ribs, then put them together with ham and water, stew for 3 hours under low heat to make broth. When the soup is done, remove the grease and season to taste.
Thinly slice the clams and clean them. Peel and cut the asparagus.
Blanch the asparagus with the broth, then put in the clam slices. Serve immediately when cooked.
- Choose king clams purple in colour.