500g baby Chinese cabbage

1 old hen

20g jinhua ham

10g cordyceps militaris

15g matsutake

5g welsh onion

2g ginger

Seasoning

1g salt

3g cooking wine

5g wheat starch

1. Wash well old hen, then put in a steamer cordyceps militaris, matsutake, jinhua ham, welsh onion, ginger, cooking wine, 1kg water and steam for 4 hours.

2. Wash well baby vegetables, add them into the steamed soup and steam for 20 minutes, then remove and plate.

3. Add 1/2 tablespoon of wheat starch to the soup.