Mandy Yin served up a tasty Chinese eight treasures soup with chicken wings, mushrooms and Korean sweet potato glass noodles on Saturday Kitchen.

The ingredients are: 15g Korean sweet potato glass noodles, 1½ tbsp dried wood-ear mushrooms or dehydrated black fungus, 3 dried shiitake mushrooms, 200g chicken wings, 4 dried scallops or 3 tbsp dried shrimps, 80g white crab meat, 1 free-range egg, beaten, 1 tbsp sesame oil and salt, to taste.

For the seasoning: 2 tbsp cornflour, blended with 2 tbsp water, 2 tsp dark soy sauce, 1 tbsp Shaoxing rice wine (optional), ½ tsp ground white pepper and 2 tbsp Chinkiang black rice vinegar.

To serve: 2 spring onions, finely sliced, to garnish, 1 red chilli, chopped, to garnish and Chinkiang black rice vinegar.

See recipes by Mandy in her book titled: Sambal Shiok: The Malaysian Cookbook available from Amazon now.