Cindy Clarke meticulously removed all the chicken fat, leaving only a clear, delicious soup. After reducing the heat, she added pieces of coconut into the soup.
She also added Cordyceps Flower and goji berries.
Taking advantage of the simmering time, Cindy cut off the sharp parts of the shrimp heads and removed the shrimp line, then arranged them elegantly on a plate.
Cindy adeptly opened the oyster shells, pried out the meat, and put it back into the shells.
Lastly, she chopped bird's eye chillis and ginger powder and put them into three small dipping bowls.
She squeezed in lemon juice, added a touch of fish sauce and soy sauce, and scooped a small spoon of chicken soup into the dipping bowl, stirring the mixture until well blended.
With that, dinner was simply and swiftly ready.
Cindy cooked this because it was simple and scrumptious.
On a cool night, enjoying a hot pot, even just thinking of it, is wonderfully warming.
