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Number of pax: 8 pax   Cooking duration: 3½ hours

Good to Know

Feel free to use any other steamboat ingredients, such as beef slices, crabs, fish slices, and different types of vegetables.


30 g Yuk Chok
4 pieces Dong guai
10 g Bei Qi
1 tablespoon Wolfberries
8 pieces red dates (pitted)
30 g dried Longan meat
4 cubes MAGGI® Chicken Stock Cube
5 litres water
200 g sliced chicken meat
200 g Garoupa or Snapper fillet, sliced into 1 cm thick pieces
300 g medium prawns, heads removed and deveined
1 packet fish balls
300 g leafy vegetables of your choice, such as Chinese cabbage, bok choy, spinach
1 can button mushrooms, halved
200 g fresh mushrooms of your choice, such as Shiitake, Shimeji, Enoki or Oyster
2 pieces soft tofu, cut into medium squares
2 packets MAGGI® 2 minutes Noodles (Chicken/Curry)
For dip:  
2 Cups MAGGI® Sos Chili Thai


  1. Bring water to boil in a large pot. Add in the herbs and simmer on medium heat for 20 minutes. Add in MAGGI® Chicken Stock Cube, seasoning powder of MAGGI® 2 minutes Noodles and simmer on low heat for another 10 minutes.
  2. To serve, pour stock into a steamboat pot and bring to a boil. Add in the steamboat ingredients and bring to a boil again. Dish out cooked ingredients with a strainer ladle. Serve with MAGGI® Thai Chili Sauce as a dipping sauce.
  3. Add in MAGGI® 2 minutes Noodles and cook for 2 minutes in boiling soup.

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