Slice pumpkin thinly, steam to cook, press through a
sieve to form mashed pumpkin, reserve for use
Put Ingredients B into a pot, bring to a boil over
high flame, switch to medium flame, boil for another
20 min, turn off heat
Scope ginger, onion and chicken thigh out, when
chicken thigh is cooler, shred it thinly, reserve for
Bring chicken soup to a boil again, mix in mashed
Season with chicken bullion or salt and pepper to
Add rice flour batter, stir mix till thicken, mix
thoroughly with shredded chicken, turn off heat
Pour in 1 2 cup Huiji Waist tonic, mix well
Sprinkle with diced spring onion and roasted
sesame, serve