高湯材料：金華火腿、瑤柱、冬菇、大白菜頭
材料：
雞、大白菜（紹菜）
雲吞：蝦、豬肉
煮法：
1。雞：焯水
2。煮高湯：大約1小時
3。雲吞：將一半蝦做蝦膠、和碎肉一起調味搞均、另一半蝦和碎肉一起包雲吞，先煮半熟備用
4。先將大白菜放入煮好的高湯. 煲滾後放入雞，慢火煮熟。最後放入雲吞。食得
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