• 8 pcs Chicken Wings • 150 g Lotus Roots • 50 g Dried Fish Maw • 200 g Radish • 300 g Chinese Cabbage • 200 g Broccoli • 200 g Yam • 12 pcs Large prawns, unshelled • 10 pcs Fresh Beancurd Pau • 12 pcs Braised Flower Mushrooms • 12 pcs Dried Scallops • 1 can Small Abalone • 20 g Wolfberries • 600 ml Superior Stock • 150 ml Dried Scallop Stock • 2 tbsp Cornflour • 4 tbsp Water

1. Marinate chicken wings with 1 tsp chicken seasoning powder, 1 tsp light soya sauce, and 1 tsp pepper for 1 hr. Deep-fry until golden brown.
2. Place lotus roots, dried fish maw, radish & Chinese cabbage in order in the inner pot. Pour in 600ml superior stock. Cover and select Soup Broth for 10 min. Quick Release pressure when done cooking. Open the lid.
3. Arrange the rest of ingredients on top, pour in 600ml superior stock, & dried scallop stock, cover with glass lid. Select Saute mode to bring to a boil. Add in thickener ingredients and continue to boil until thick. Serve it hot.