• Prep Time 20 minutes
  • Cook Time 30 minutes
  • Serving For 4 People
  • Difficulty Normal
Print

Recipe Ingredient

  • 400g chicken drumsticks, chopped
  • 7-8 dried scallops
  • 250g radish, cubed
  • 1 tbsp shredded ginger
  • 4 tbsp oil
  • 2 ½ cups fresh chicken stock
  • Seasoning
  • 1-1 ½ tsp salt or to taste
  • 1/2 tsp sugar
  • 1/2 tsp pepper
  • 1 tsp Shao Hsing Hua Tiau wine
  • Thickening
  • 1 tbsp corn flour mixed with 1 - 2 tbsp water
  • Garnishing
  • Some chopped spring onion

Instructions

  1. Soak scallops in 120ml hot boiling water or soup stock. Leave aside for 2-3 hours. Steam the scallops in the soup stock for 25-30 minutes. When soft, remove scallops and shred. Save the stock.
  2. Boil the radish in a pot of water for 10-15 minutes. Remove and soak in water.
  3. Heat oil in a wok and fry ginger and scallops. Stir-fry for 20-30 seconds. Add in chicken, radish, scallop stock and seasoning. Cook for 1-2 minutes.
  4. Pour in fresh chicken stock and bring to a boil. Reduce the heat and simmer for 30 minutes until chicken is tender. Add thickening.
  5. Dish out and serve with garnishing.

You may also like

10 mins 4 People

KERABU BUNGA BETIK Dinner, Lunch

Kuali By
Featured Video Play Icon
30 mins 4 People
Featured Video Play Icon
40 mins 8 People

Mutton Roghan Josh Dinner, Lunch

Ian Lau By

Leave a Reply

Your email address will not be published. Required fields are marked *