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

Recipe Ingredient

Ingredients is not available.

Instructions

  1. Slice off the top of the yellow cucumber. Trim and cut the edge decoratively. Scoop out the seeds and soft pulp. Be careful not to damage the firm flesh.
  2. Rinse well and surround the cucumber with tin foil to prevent it from slipping.
  3. Bring the fresh chicken stock, white fungus, mushrooms, gingko nuts, carrot, chicken fillet and red dates to a simmering boil. Adjust with seasoning to taste.
  4. Put the cooked ingredients into the hollowed yellow cucumber. Stand each yellow cucumber in a small bowl; steam for 25-30 minutes or until the cucumber is just soft but still retains its shape. Remove and serve immediately.
  5. Steep chrysanthemum flowers in boiling water for 10-15 minutes. Strain to remove the flowers and add in the rest of the ingredients except the sea coconut. Bring the sweet soup to a boil, then reduce the heat and simmer for 30 minutes. Add the sea coconut to mix. Dish out and serve.

You may also like

fried chicken chop
10 mins 2 People
Rosemary Chicken Chop
10 mins 2 People

Rosemary Chicken Chop Dinner, Lunch

Amy Beh By
ABALONE SALAD
05 mins 4 People

Abalone Salad Appetizer

Leave a Reply

Your email address will not be published.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