Cured chicken soup with job's tears and Chinese yam

Soak the cork seeds at least 3 hours, overnight is better.

Drain the cork seeds completely.

Preheat a clay pot over medium until hot, drizzle in a little oil and swirl to coat the bottom.

Add the cured chicken pieces so most of them touch the bottom and let them sear.

Stir and continue browning the chicken a little more.

Add sliced ginger and two scallions and keep stirring to bring out the ginger flavour.

Pour in 2 litres of water and bring to a boil, then add the soaked cork seeds, stir and put on the lid.

Simmer on low heat for 50 minutes.

Turn off the heat and remove the ginger and scallions. Cool naturally before refrigerating the pot.

The next day, scoop off some of the fat layer but do not remove it all.

Let the cold clay pot stand 40 minutes to warm up before turning on the heat, to avoid thermal shock cracking it.

Set the pot over medium heat and bring to a boil.

Peel the shan yao wearing gloves and roll-cut it into big chunks.

Add the shan yao, drop the heat to the lowest and simmer 30 minutes until tender.

Season with a little salt and sprinkle with diced scallion. Serve in the clay pot, which holds the heat.