(From Y3K Recipes Issue No.7 – July/ August 2002 and and Y3K Cookbooks Vol.10 - Lim Bian Yam's Favourite Recipes On International Cooking 林棉炎大师厨艺经典)
Copyright of Y Three K Publisher. All rights reserved.
Basic Chicken Stock Ingredints:
2 chicken carcasses
1 stalk spring onion
2.8L water
Seasoning:
Salt or Chicken cube to taste
Method:
1. Bring the water to a boil. Add in chicken carcasses. Bring to a boil agian.
2. Skim off scums. Add in spring onions. Simmer for 30-40 minutes over low heat.
3. Add in seasoning to taste. Sieve stock and discard the rest.
Ingredients:
7g wan nee (soaked, remove dirt and tear into bite size pieces)
340g minced pork/ minced chicken
4 eggs200g Tung Oor/ Chinese spinach
Marinade:
1 tbsp light soy sauce
1 tbsp chicken powder
1/2 tsp pepper
1 tsp sesame oil
Seasoning:
1 tbsp chicken powder
For garnishing:
2 tbsps minced spring onion
1 stalk coriander leaves
Method:
1. Bring the chicken stock to a boil. Season minced pork or minced chicken with marinade.
2. Add the eggs into minced pork or chicken. Mix well. Then add in 4 tbsps of stock.
3. Add in wan nee and mix well.
4. Scoop the mixture into the boiling chicken stock. Bring it to a boil.
5. Add in tung oor or spinach. Add in seasoning. Remove from the pan. Garnish with spring onion and coriander leaves.
Tip: This dish may be served together with rice vermicelli or instant noodles.
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