Ingredients
300g Malaysia Hind Lean Pork
250g Baby Cabbage
125g Shimeji Mushroom
4pc Tomatoes
500g Chicken Both (seasoned)
120g Potato Starch
300g Water
2 cloves Garlic
2 stalk Spring Onion
2 slices Ginger
2 tsp Less Salt Soy Sauce
1 tsp Chinese Cooking Wine
ΒΌ tsp White Pepper
Garnish: Spring Onion, Coriander, Goji Berries
Using packet chicken broth that is pre-seasoned, if using unseasoned stock or water, add seasonings like salt/mushroom powder/oyster sauce to taste.
Method
- Cut lean pork into thin slices. Marinate with soy sauce, cooking wine and white pepper.
- Mix potato starch with water, mix well and set aside.
- Chop spring onion, ginger and garlic.
- Slit bottom of tomato, soak in hot water briefly then cold water. Peel skin of tomato and cut into cubes.
- Pour away the water separated from the potato starch. Coat meat slices evenly with batter.
- Boil a pot of water and cook the meat slices. Set aside.
- Saute spring onion, ginger and garlic till fragrant. Add tomatoes and cook till slightly tender.
- Layer baby cabbage and mushroom. Cover and cook on medium heat for 15 mins.
- Layer meat slices and cook for another 5 mins.
- Garnish with spring onion, coriander and goji berries. Best serve hot.
Recipe by Meg Tan
