A-B-C Soup

Using a regular with 5L pot

1. 1. Clean and wash all the ingredients thoroughly.
   2. Place all the dry ingredients in a 5L pot. Fill in 3L of water and 1 teaspoon of salt.
   3. Bring to a boil on high heat. If the residues from the bones settle on the top of the pot, use a fine strainer to remove the residue.
   4. Continue to boil on medium heat for at least 1 hour. Stir occasionally to prevent the ingredients from settling at the bottom and burning. If the water level drops, add more water to the pot. Do not let it boil to dryness.
   5. Reduce to low heat and let the soup simmer for another 1 hour. If the water level has dropped low, add a desired amount of water (not more than 1L) and boil for at least a further 10 minutes under high heat.
   6. You may now turn off the heat and leave the soup in the pot covered until it is ready to be served.
   7. Re-boil soup prior to serving. Add more salt if desired.
   8. Serve with chopped Chinese coriander (optional)

Using a 5L Thermal pot

1. 1. Clean and wash all the ingredients thoroughly.
   2. Place all the dry ingredients in a 5L pot. Fill in 3L of water and 1 teaspoon of salt.
   3. Bring to a boil on high heat. If the residues from the bones settle on the top of the pot, use a fine strainer to remove the residue.
   4. Simmer the soup on medium-high head for 30 minutes then transfer to the thermal pot while the soup is still boiling.
   5. Leave the soup in the thermal pot for at 1 hour, then take it out and re-boil. Transfer back to thermal pot.
   6. Repeat step 5 until the soup is ready to be served. 
   7. Reheat the soup prior to serving. Add more salt if desired.
   8. Serve with chopped Chinese coriander (optional)

Using a high-pressure 5-6L pot

1. 1. Clean and wash all the ingredients thoroughly.
   2. Place all the dry ingredients in a 5L pot. Fill in 3L of water and 1 teaspoon of salt.
   3. Bring to a boil on high heat. If the residues from the bones settle on the top of the pot, use a fine strainer to remove the residue.
   4. Lock the lid for the pressure to build up. When high-pressure is reached, set your timer to 30 minutes and boil the soup while maintaining the high-pressure.
   5. Start the timer and boil the soup on high pressure for 30 minutes.
   6. Stop the heat and release the pressure according to your pressure cooker's instructions.
   7. Add more salt to taste if desired. If the water level has dropped very low, top up more water and boil under high heat normally for a further  10 minutes. 
   8. Serve with chopped Chinese coriander (optional)

Using a XL slow cooker

1. 1. Clean and wash all the ingredients thoroughly.
   2. Place all the dry ingredients in the slow cooker. Fill in 3L of water and 1 teaspoon of salt.
   3. Set the mode to auto mode. Set your timer to 6 hours and boil the soup. If the residues from the bones settle on the top of the pot, use a fine strainer to remove the residue.
   4. If your slow cooker does not have a timer function, use a mechanical power switch to automatically turn off power to the slow cooker after 6 hours to prevent the soup from cooking to dryness.
   5. If the water level falls below half during slow cooking, add more water to minimally cover all ingredients or to a maximum of 3/4 the height of the inner pot.
   6. If desired, you can slow cook the soup for a further 2 hours. It depends on the power of your slow cooker but generally, 6-8 hours is recommended for most slow cookers.
   7. Turn off the slow cooker (or use the timer function or a mechanical timer switch). You can leave the soup in the pot covered until soup is ready to be served. and re-boil over the stove. Do not open the lid of the pot while the soup is resting to prevent bacteria from entering the pot. The pot is sterilized from the boiling and will remain sterile until the cover is opened. 
   8. Add more salt to taste if desired. 
   9. Serve with chopped Chinese coriander (optional)