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Soup Base Ingredients
1 bottle YANG SHENG LE™ Cordyceps Concentrated Herbal Soup
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3g Wolfberries
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1 litre Water
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Making Soup Base
1. |
Bring to boil 1 litre of water, add in YANG SHENG LE™ Cordyceps Concentrated Herbal Soup and wolfberries. Stir well. |
2. |
Add glutinous rice balls. Cook till balls float on the surface. |
3. |
Sprinkle over some coriander leaves. Serve while hot. |
Filling Ingredients
250g Pumpkin, peeled, cut into chunks and steamed and mashed
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100g Minced chicken
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80g Prawns, shelled and dices
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3 Water chestnut, peeled and dices
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2 Dried mushrooms, soaked and dices
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20g Carrot, dices
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3g Wolfberries, soaked
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1 pc Dried flat fish (bian yu), fried and pounded
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1 stalk Spring onion, chopped
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Adequate cooking oil
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Seasoning
2 tbsp MAGGI Premium Oyster Sauce (Healthier Choice, Less Salt)
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2 tsp Sesame oil
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¼ tsp White ground pepper
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Making Filling
1. |
Heat oil in wok to sauté dried mushroom and carrot for 2 minutes. Add in chicken and prawn, fry briefly. |
2. |
Add in water chestnut, wolfberries and seasoning, stir – fry well. |
3. |
Add in mashed pumpkin, pounded flat fish and spring onion and mix well. |
Rice Ball Ingredients
100g Glutinous rice flour
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15g Potato starch
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50ml Water
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Making Rice Ball
1. |
Mix flour with potato starch. Add water and knead into dough. |
2. |
Divide dough into balls of 15g to wrap up with the fillings. |
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