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Double Boil Fish Maw Chicken Soup With Shiitake Mushroom
(0)
116Min
Intermediate
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Golden and nutritious meal to be enjoyed with your loved ones.
Ingredients
10
servings
This dish has been optimized for 10 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:
Pour enough water into wok and place it on the induction cooker. Press START, select MAX and wait for water to boil.
Step2
5 Min
Blanch vegetables and rinse in cold water.
Step3
10 Min
Add ginger slice, blanch chicken for few minutes, remove from wok and rinse with cold water. Next blanch the fish maw for couple of minutes. Remove from wok, rinse with cold water and cut fish maw into chunks.
Step4
60 Min
In the slow cooker, add in shiitake mushrooms, chicken, MAGGI® Concentrated Chicken Stock, soy sauce, rock sugar and cook for 1-2 hours.
Step5
30 Min
After 1-2 hours, add in dry fish maw, nai pak choy (milk cabbage) and white fungus and cook for 30 minutes or longer.
Step6
1 Min
Keep warm after all ingredients are cooked and enjoy!
Step1
of
6
:
Water
Pour enough water into wok and place it on the induction cooker. Press START, select MAX and wait for water to boil.
Step2
of
6
:
Nai Pak Choy (Milk Cabbage)
Blanch vegetables and rinse in cold water.
Step3
of
6
:
Free-Range Chicken, Dried Fish Maw
Add ginger slice, blanch chicken for few minutes, remove from wok and rinse with cold water. Next blanch the fish maw for couple of minutes. Remove from wok, rinse with cold water and cut fish maw into chunks.
In the slow cooker, add in shiitake mushrooms, chicken, MAGGI® Concentrated Chicken Stock, soy sauce, rock sugar and cook for 1-2 hours.
Step5
of
6
:
Dried Fish Maw, Nai Pak Choy (Milk Cabbage), White Fungus
After 1-2 hours, add in dry fish maw, nai pak choy (milk cabbage) and white fungus and cook for 30 minutes or longer.
Step6
of
6
Keep warm after all ingredients are cooked and enjoy!
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