
Delectable Fish Wing In Sour Chicken Broth
Level
easy
Cooking
10 min
Preparation
20 min
Ingredients
Servings
Swanson Clear Chicken Broth | |
Water | 1 l |
Sour Mustard Pickled Greens (cut into big pieces) | 200 g |
Blue Ginger (sliced) | 4 slices |
Lemongrass (bottom half only, smashed) | 2 stalks |
Shallots (chopped) | 3 |
Green Chilli Padi (whole) | 4 |
Long Cabbage (cut into big pieces) | 300 g |
Fish Wings | 3 |
Taukwa (cut into thick strips) | 200 g |
Red Tomato (cut into wedges) | 1 |
Kaffir Lime Leaves (whole) | 4 |
Fresh Lime Juice | 45 ml |
Salt | 1 tsp |
Sugar | 1 tsp |
Chinese Celery (for garnish) |
How to cook
Step 1
- Bring water and chicken stock to a boil.
Step 2
- Add blue ginger, lemongrass, shallots, green chilli padi, and sour mustard pickle greens. Bring to a boil.
Step 3
- Add long cabbage. Cover pot with lid.
Step 4
- Add fish wings and taukwa. Cover pot with lid, then simmer for another 10 mins.
Step 5
- Add red tomato, lime leaves, sugar, salt, and fresh lime juice. Mix well.
Step 6
- Serve in a claypot and garnish with Chinese celery.
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