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
Ingredients
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
Method
- 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.
- Place liquid whole egg and 400ml chicken leg broth in a large bowl and mix well.
- Prepare glass bowls and pour 100ml egg mixture into each glass bowl.
- Blanch all seafood ingredients in boiling water and arrange equally among the bowls of egg mixture.
- Cover with cling wrap and poke some holes to release vapour during steaming.
- Steam for about 8–10 mins.
- Remove cling wrap and discard excess water from steamed egg.
- Pour remaining chicken leg broth slowly over steamed egg until completely submerged.
- 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
