Abalone Chicken Soup with Fish Stomach and Shredded Scallops.

Preparation Time: 15 minutes
Cooking Time: 1 hour (slow cooker)

Ingredients
1 can of abalone
6 dried scallops (or 12, if they are smaller in size), soaked in hot water for 5 minutes.
1 small size of fish stomach (or cut to size and store the rest), soaked in hot water for 5 minutes.
1/2 chicken, chopped in pieces
Chicken stock
Salt
Water

Method
1. Parboil chicken pieces in a pot of boiling water.
2. Remove chicken pieces and soak them in ice water for 1 minute and remove. Keep the water from the parboiling, but strain the scum away.
3. Slice the abalone and fish stomach. Keep the stock from the abalone.
4. Shred the soaked dried scallops.
5. In a slow cooker, put in chicken pieces, water from the parboil, 1/2 carton of chicken stock and abalone stock.
6. Lastly, put in shredded scallops, abalone and fish stomach.
7. Turn up heat to high till boil, and turn it down to auto/low mode for another 45 minutes.