ENG BM

Festive Steamboat

Ingredients

  • 1.2kg chicken carcass, blanched

  • 2 tbsp (30gm) white peppercorn

  • 25 pcs (60gm) Chinese herb “Solomon’s Seal” (Yuk Chuk)

  • 10 pcs (40 gm) red dates

  • 800gm sengkuang, cubed 

  • 1/2 Chinese cabbage (400gm)

  • 5 litres water

  • 1¼ tbsp salt

  • 1¼ tbsp white pepper

  • 1 can MARIGOLD Evaporated Filled Milk

  • 1 tbsp (20gm) peanuts, boiled

  • 1 tbsp (20gm) black-eyed peas, boiled

  • 1 tbsp (20gm) Chinese barley, boiled

  • 1 tbsp (20gm) black beans, boiled

  • 1 tsp (3gm) goji berries

Click here to buy MARIGOLD Condensed Milk and Evaporated Milk products

Buy now

Method

  1. Place chicken carcass, white peppercorn, cabbage, “Solomon’s Seal”, red dates and sengkuang into a stock pot.

  2. Add water and bring to a boil. Simmer for at least 4 hours.

  3. Pour the broth through a strainer and discard the strained items. Pour broth back into the pot. Add peanuts, black-eyed peas, Chinese barley, black beans and goji berries. Season to taste with salt and pepper. Add MARIGOLD Evaporated Filled Milk and bring to a boil.

  4. Pour finished broth into the steamboat pot.

Chicken feet can be used instead of chicken carcass as it contains collagen which gives the broth a richer mouth feel.
Prep time: 30 minutes
Cooking time: 4 hours
Serves: 8-10
MARIGOLD Evaporated Filled Milk (390g)