6 to 8 Pax Serving
Main Ingredients:
• 40gm Hee Peow (Fish Maw) soak 1 min in water then boil it for 1-1 ½ min. Discard water, rinse & lightly squeeze out water & leave aside.
• 300gm Long Chinese Cabbage (wash & cut into 1 ½” length wise.
• 160-200gm Carrot (Slice into thickness of 0.25cm).
• 20 Quail Eggs (boil & peel shell).
• 100-150gm Fresh Fish Paste (can be purchase from store).
• 30 pcs Fish Ball
• 2 Eggs
• Some chicken stock & salt.
Meat ball ingredients:
• 200gm Chicken Meat (to prepare meat balls)
• 1 pcs Black Chinese Mushroom.
• 2 Cubes of carrot.
• ¼ tsp Pepper.
• 2 ½ tbsp Corn flour.
• 1 ½ tsp Cooking Oil or Sesame Oil
Chicken Soup Ingredients:
• 1 Whole Chicken Carcasses
• 3.5 L Water
Method for Chicken Meat Ball:
Chop/grind meat with the Black Chinese Mushroom, 2 Cubes carrot till fine then add Pepper, corn flour, cooking oil, salt & chicken stock. Mix all the ingredients ill well mix, make into a ball about 20 cents coin. Once done, put into a small pot of boiling water for 1 min only, then removed & put aside.
Method for Egg Rolls:
Beat eggs with a pinch of Salt to make 2 pcs of omelets using nonstick pan. Divide fish paste into 2 portions, then spread it evenly on the surface of the egg omelets, roll it tightly. Once done steam it for 1-1 ½ mins, leave aside to cool down. Cut into 1cm thickness pieces.
Method for Chicken Soup:
Boil Chicken Carcasses with water till the soup turn slightly thicker and the soup left about 2.5 liter, strain it and keep it aside. Chicken stock can also be used as a substitute incase chicken carcasses not available.
Final Preparation:
Boil the chicken soup till its boiling, add in sauté garlic, carrot and let it boil for 2 mins till carrot is slightly cooked. Next add in chicken meat balls, quail eggs, fish ball & also salt & some chicken stock if required. Leave it to boil for 2 mins.
Then add in fish maw, long Chinese cabbage & lastly the sliced egg rolls, let it boil for 2 mins. Garnished with fried onion, chopped spring onions.