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8 pax   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.

Ingredients

30 gYuk Chok
4 piecesDong guai
10 gBei Qi
1 tablespoonWolfberries
8 piecesred dates (pitted)
30 gdried Longan meat
4 cubesMAGGI® Chicken Stock Cube
5 litreswater
200 gsliced chicken meat
200 gGaroupa or Snapper fillet, sliced into 1 cm thick pieces
300 gmedium prawns, heads removed and deveined
1 packetfish balls
300 gleafy vegetables of your choice, such as Chinese cabbage, bok choy, spinach
1 canbutton mushrooms, halved
200 gfresh mushrooms of your choice, such as Shiitake, Shimeji, Enoki or Oyster
2 piecessoft tofu, cut into medium squares
2 packetsMAGGI® 2 minutes Noodles (Chicken/Curry)
For dip:
2 CupsMAGGI® Sos Chili Thai

Preparation

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.