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Festive Steamboat Soup Recipe

Ingredients

  • 350g dried anchovies, rinsed

  • 2kg chicken bones and meat, blanched

  • 20g rock sugar

  • 2 tbsp whole pepper

  • 6 thumb-sized (50g) ginger, peeled

  • 80g dried scallops

  • 2 bulbs (40g) smoked garlic, peeled

  • 6 litres water

  • 1 can MARIGOLD Evaporated Filled Milk

  • Fine sea salt to taste

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Method

  1. Pour 6 litres of water into a large pot.

  2. Place all ingredients (except for MARIGOLD Evaporated Filled Milk and sea salt) into the pot. Bring to a boil and simmer for at least 4 hours.

  3. Season to taste with sea salt. Pour MARIGOLD Evaporated Filled Milk into the soup. Stir well.

  4. Pour the soup through a strainer, into the steamboat pot.

Prep time: 15 minutes
Cooking time: 4 hours
Serves:
MARIGOLD Evaporated Filled Milk (390g)