- Bring a pot of water to boil, cook the chicken pieces for 2 minutes and put aside.
- Boil another pot of water and cook bamboo shoot for 5 minutes. Leave aside to cool.
- Add all the ingredients together in the inner pot and fill the pot up with water to three quarters full. Cook soup over high heat until boiling and reduce to medium heat. Cover with lid and continue cooking for another 20 minutes.
- Move the inner pot into vacuum outer pot and allow heat insulation cooking for 3 hours. Add salt to taste.
Bamboo Shoot Winter Melon Chicken Soup
Ingredients