Method
1.Put the water in a bowl. Soak the konbu in the water for an hour.
2.Pour it in the saucepan and heat the ingredients at moderate heat.
3.Remove konbu when it floats.
4.Add in bonito flakes. Increase the heat but not till boiling.
5.Turn off the heat and let the bonito flakes to settle at the bottom.
6.Drain away bonito flakes and leave bonito stock in a bowl.

Method
1.Soak shiitake mushrooms and konbu in water for an hour. Remove and put it in a bowl.
2.Heat saucepan with a litre of water till hot but not boiling.
3.Add in shiitake mushrooms and konbu. Remove konbu after it float.
4.Increase heat till water boiling and continue simmering for another 2 minutes.
5.Turn off heat and leave stock to cool. Remove shiitake mushrooms.

Marinate the chicken
1.Heat the saucepan at moderate heat with some water till boil.
2.Add in chicken legs and lemon. Simmer for 10 minutes.
3. Remove chicken legs and lemon to a plate. Rinse chicken with cold running water.
4.Squeeze lemon juice over chicken legs.

Preparing the broth
1.Heat the saucepan with the measured water till boil.
2.Add in chicken legs and all other ingredients except rice vinegar, salt and pepper.
3.Reduce heat to low and simmer for 30 minutes
4.Add in rice vinegar, salt and pepper. Simmer for another 10 minutes. Serve hot.

Method
1.Put oysters in a bowl soak with lime juice.
2.Heat the water in the saucepan, add in kelp seaweed. Heat until kelp seaweed float on the water.
3.Blanch the oysters in with the kelp seaweed and set aside.
4.Reduce the heat, add in rice and soy sauce, simmer for 10 minutes.
5.Add in oysters and watercress, stir gently.
6.Pour porridge into bowls, add some grated ginger and sprinkle it with some nori. Serve.