Steamed U.S. Liquid Whole Egg and Seafood in Double-Boiled Broth

Recipe & photo courtesy of Chef Eric Teo

Serves 9

Double-Boiled Chicken Leg Broth
1 chicken, cut into small pieces and rinse
1 litre water
20g dang gui
10 red dates, soaked
20g wolfberries
½ tsp sea salt
½ tsp sugar

250g US liquid whole egg
400ml Double-boiled chicken leg broth (room temperature)
4 prawn, shelled and deveined
4 scallops, diced
100g red snapper, diced
50g spring onion, sliced
10g wolfberries
½ tsp sea salt


  1. Prepare Double-boiled Chicken Leg Broth: Put all ingredients (except sea salt and sugar) in a pot. Double-boil for 1 hour 30 mins in a larger pot with water. Season with sea salt and sugar.
  2. Place liquid whole egg and 400ml chicken leg broth in a large bowl and mix well.
  3. Prepare glass bowls and pour 100ml egg mixture into each glass bowl.
  4. Blanch all seafood ingredients in boiling water and arrange equally among the bowls of egg mixture.
  5. Cover with cling wrap and poke some holes to release vapour during steaming.
  6. Steam for about 8–10 mins.
  7. Remove cling wrap and discard excess water from steamed egg.
  8. Pour remaining chicken leg broth slowly over steamed egg until completely submerged.
  9. Garnish with wolfberries. Serve.

Nutrient Analysis Per Serving: Energy 236kcal, Total Fat 13g, Sat Fat 4g, Cholesterol 197mg, Carbohydrate 3g, Protein 26g, Fibre 0.2g, Sodium 476mg