• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Easy
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Recipe Ingredient

  • 150g minced meat
  • 20g waterchestnuts (peeled)
  • 20g dried scallops (presoaked)
  • 20g pak mai cau (Chinese white wine)
  • 20g Shiao Hsing wine
  • 500g water
  • 10g soya sauce
  • 10g salt
  • 5g monosodium glutamate
  • dash of pepper

Instructions

  1. Chop finely the waterchestnuts and dried scallops. Add minced meat. Season with soya sauce, salt, monosodium glutamate and pepper and mix well.
  2. Add chinese white wine, shiao hsing wine and water into the mixture. Put all these ingredients into a bamboo cup and steam for two hours. Serve from bamboo cups.
  3. Origin: This recipe is an adaptation of the Hunanese minced pigeon and waterchestnut soup. Pigeon will give a more gamey taste which not everyone likes, so the museum´s chefs substituted it with pork instead.

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