Imperial Treasure

Serving 4
Preparation Time 20 mins
Skill Easy

1 can GOLDEN CHEF Australian Premium Wild Blacklip Abalone (Sliced)
30g Fresh Cordyceps Flower (soaked in GOLDEN CHEF Clear Chicken Broth)
2 Egg White
30g GOLDEN CHEF Clear Chicken Broth
10g GOLDEN CHEF Shao Hsing Hua Tiao Chiew
20g Water

20g Chinese Parsley
10g Spring Onion (shredded)
10g Red Chilli (shredded)
10g Wolfberry (soaked in GOLDEN CHEF Shao Hsing Hua Tiao Chiew)
20g GOLDEN CHEF 100% Pure Sesame Oil

  1. Soak Cordyceps flower in the chicken broth for 10 minutes and wolfberries in Hua Tiao Chiew till soft. Strain and set aside.
  2. Place Cordyceps flower on a deep dish plate and top with the sliced abalone. Steam for 2 minutes.
  3. Beat the egg white, water, Hua Tiao Chiew and chicken broth together. Strain the bubbles from the mixture and pour it around the steamed abalone.
  4. Steam the dish for another 1minute and 50 seconds. Keep the lid slightly open.
  5. Turn off the flame and cover the lid entirely for another 30 seconds.
  6. Top the steamed abalone with sesame oil, parsley, spring onion, red chili and wolfberries. Ready to serve.

Recipe by Chef Eric Teo

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