How to make it
Soak the fish maw in hot water until it softens, cut them into smaller pieces, drain and set aside.
Pour water into a pot and cook the chicken, ginger slices, garlic cloves and scallions with a pressure cooker for 20 minutes, then soak it in cold water. Shred the chicken for later use (Reserve 1.2 litres of chicken stock).
Sauté Lee Kum Kee Minced Garlic and mushroom slices in a pot. Pour in chicken and mushroom stock. Add in seasoning, fish maw, shredded chicken and crab meat bring it to a boil.
Thicken the soup with cornstarch slurry.