Abalone Chicken Soup with White Fungus and Button Mushrooms

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

Ingredients
1 can of abalone
6 pieces of small dried white fungus, soaked for 15 minutes. (Remove the centre portion which is hard.)
A handful of Wolfberries, washed and drained
1 small can of button mushrooms, drained
1/2 chicken, washed and chopped in pieces (I prefer Kampong/ Free Range Chicken as the meat holds longer in the soup)
Chicken stock (best to use own stock, otherwise, you can buy those ready made stock from supermarkets)
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. 
3. Slice the abalone, keep the stock from the abalone.
4. In a slow cooker, put in chicken pieces and white fungus into 1/2 carton of chicken stock (or 750ml chicken stock) and abalone stock and simmer for 45 minutes under high heat.
6. Turn down to low heat and add in abalone slices, button mushrooms and Wolfberries for another 15 minutes.
7. Add a dash of salt to taste and you are ready to serve.