Preparation Time: 60 minutes
1kg Chicken Bones
5 Litre Water
5g (1 tsp) Salt
5g (1 tsp) Vji Brand MSG
20g (2 Tbsp) Vji Brand Chicken Stock
Tofu / Beancurd
1. In a deep pot, boil the chicken bones in water on high heat for 40 minutes. Remove any scum that comes to the surface of the water.
2. Add the salt, MSG, and chicken stock. Stir well and cook under low heat for 1 minute for the seasoning to dissolve properly.
3. Transfer the soup stock (without bones) to a steamboat pot, add ingredients as you like and enjoy!