Braised Fish Maw & Bamboo Fungus In Chicken Bouillon

Unilever Food Solutions Malaysia

Recipe detail information Braised Fish Maw & Bamboo Fungus In Chicken Bouillon

Yield

1 portions

Ingredients (1 portions) Amount

Measure

Name Fish, Maw (Dried) Veg, Bamboo shoots in can 3/1 Veg, Siow Bak Choy (Baby Bak Choy) SEASONING : Knorr Concentrated Chicken Bouillon 1kg LADY'S CHOICE Cornflour - 1 x 11 kg Salt "Yee Thong" (2nd Grade Stock)

50.00

g

Aged Ginger, grated

Preparation Braised Fish Maw & Bamboo Fungus In Chicken Bouillon 1. Soak fish maw in warm water to remove dirt. Marinate with ginger wine.

2. Soak bamboo shoots in warm water until expanded or soften, cut

1

© 2017 Unilever Food Solutions service.unileverfoodsolutions.com

22.05.2017

Unilever Food Solutions Malaysia

Recipe detail information

into quarters. Clean "choy tam" by blanching in a mixture of water, salt and oil. Arrange the vegetable around the plate.

3. Add oil into wok, stir in aged ginger and fry till fragrant. Add in "yee tong", Knorr Concentrated Chicken Bouillon and salt. Add in bamboo shoots & simmer. Remove and place on top of "choy tam".

4. Add fish maw into soup, simmer, and place on top of bamboo shoots. Thicken the soup & pour on top.

2

© 2017 Unilever Food Solutions service.unileverfoodsolutions.com

22.05.2017