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Marination

  • Pepper 2 g
  • Sesame Oil 15 g
  • Corn Flour 5 g

Seasonings

Phoenix Claw Soup with Shark’s Fin Balls

  • Kampung Chicken 1.3 kg
  • Chicken Feet 10 pc
  • Chicken Frame 2 pc
  • Meat, minced 200 g
  • Squid Paste 100 g
  • Shark’s Fin 80 g
  • Wolfberry 10 pc
  • Coriander, sliced 10 pc
  • Spring Onions 20 g
  • Ginger, sliced 20 g
  • Water 4 l
  1. Marination

    • Mix the ingredients well, set aside.
  2. Seasonings

    • Mix the ingredients well, set aside.
  3. Phoenix Claw Soup with Shark’s Fin Balls

    • Mix minced meat, squid paste and shark’s fin with marinade till smooth. Roll 25g of mixed paste into an abalone-shaped ball, then spoon 8g of shark’s fin and place the ball on the shark’s fin. Steam for 5mins and set aside.
    • Wash kampung chicken and cook in a pot of water for 3mins together with chicken frame and chicken feet. Remove and wash the cooked chicken, strain dry and set aside.
    • Place kampung chicken, chicken frame and chicken feet into a claypot, add 4kg of water, bring to boil for 1 hour. Remove kampung chicken and set aside. Remove chicken frame and chicken feet and stir fry with spring onions and ginger slices till fragrant.
    • Return to the claypot and bring to boil till the remaining soup reduces. Remove ingredients and strain soup base.
    • Add seasonings, kampung chicken and shark’s fin balls. Bring to boil for 3mins. Garnish with wolfberries and coriander. Ready to serve.