Pot of Luck' Herbal Chicken Soup
A timeless Chinese classic.
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|
|8 pieces||red dates (pitted)|
|30 g||dried Longan meat|
|4 cubes||MAGGI® Chicken Stock Cube|
|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)|
|2 Cups||MAGGI® Sos Chili Thai|
- 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.
- 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.
- Add in MAGGI® 2 minutes Noodles and cook for 2 minutes in boiling soup.