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

Recipe Ingredient

  • 4 pieces bamboo pith
  • 150g chicken stock
  • 400g Hong Kong siew pak choy (also called chee kang pak)
  • 2 tsp Hong Kong flour
  • 50g crab roe


  1. Soak bamboo pith in hot water, changing water constantly until it clears. Remove, trim into rectangular slices (2 x 1) and simmer in chicken stock for 10 minutes.
  2. Blanch vegetables in hot water to soften; do not overcook them. Drain off water and arrange the vegetables on a plate in a circular pattern.
  3. Remove bamboo pith from stock and place on top of the vegetables.
  4. Heat remaining chicken stock and thicken with hong kong flour. Stir well and pour over vegetables and bamboo pith.
  5. Garnish with crab roe.

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