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Number of serving: 2
Preparation time: 25minutes
Cooking time: 20 minutes 20 second
Ingredients:
2 Chinese marrows, peel and cut into halves and remove seed
75g salmon fish, cut into bite size
75g chicken meat, cut into bite size
38g Hon-Shimeji mushrooms, rinse and drain
19g green peas, rinse and drain
1 dried scallop, soak in water until soft
2 ½ cups chicken stock
Marinade ingredient for fish:
¼ teaspoon salt
¼ teaspoon caltrop starch
Ground white pepper
Marinade ingredient for chicken:
¼ teaspoon salt
¼ teaspoon caltrop starch
Sesame oil
Ground white pepper
Method:
Steam scallop for 10 minutes. Mix fish and chicken with
respective marinade ingredient and leave it for 15 minutes. Heat up
oil for deep frying under medium heat, put fish and chicken into the
warm oil for 20 seconds, drain with paper towel. Bring chicken stock
to the boil and set aside. Put in Chinese marrows and chicken stock
in bowl and steam for 10 minutes. Put all remaining ingredients.
Steam for 5 minutes. Ready to serve.
Cooking tips:
Deep fried chicken and fish briefly under warm oil help to makes
the meat more tender.
Health tips:
Chinese marrow help diuresis and reduce heat
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