AuthorLe-ThermiqueCategoryNon HalalDifficultyBeginner- Cut the pork ribs / belly into 2.5cm and add 1 tbsp cornstarch mix. Gently massage and moving the chicken around the bowl when rinsing the chicken with running tap water.
Tips: Use the apps preset mode ‘Fresh Recovery’ wash the chicken meats.
To Boil
- Pour in 800ml water in the mixing jar.
- Place the chicken, mushroom and seasoning ingredients in the mixing jar to boil. Select preset mode R-STEAM for 20 minutes.
Notes: Place steamer large on top of the lid cover for water splatter.
Notes: Install blunt blade for stir fry after making broth.
- Transfer to a bowl and set-asides. Reserve approximately 50ml broth for stir fry.
- Keep the remaining herbal and broth. Set-asides to boil additional soup.
- Mix all the sauce ingredients in a bowl. Set-asides.
- The mixing jar is empty, give a quick rinse and wipe dry.
- Add cooking oil, dried cuttlefish , dried shrimps, dried chilies, garlic and onion in the mixing jar to sauté.
Settings: Timer: 7 Minutes / Speed: 2 / Temperature: 120°C
- Add the chicken and reserved broth in the mixing jar to sauté until thicken.
Settings: Timer: 15 Minutes / Speed: 2 / Temperature: 120°C
Tips: Reserved broth is approximately 50 ml.
Adjust the cooking time until broth is thicken.
- Add okra and sauce continue to saute for 2 minutes.
Settings: Timer: 2 Minutes / Speed: 2 / Temperature: 120°C
- Pour the Shao Xing wine (Omit for halal) at the last 30 seconds.
- Garnish with chopped green onion and fresh cilantro leaves. Serve with rice.
Notes : Add 1500ml water to the remaining broth and herbal, add chicken meat , mushrooms to boil for soup.
Select preset mode R-STEAM for 20 minutes.
Stack up with steamer large to prevent water splatter.
Serving Size dishes
Servings 4
- Amount Per Serving
- Calories 178
- % Daily Value *
- Total Fat 6.3g10%
- Saturated Fat 1.3g7%
- Cholesterol 46mg16%
- Sodium 462mg20%
- Potassium 218mg7%
- Total Carbohydrate 16.3g6%
- Dietary Fiber 2g8%
- Sugars 5.2g
- Protein 15g30%
- Calcium 1%
- Iron 6%
- Vitamin D 0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
- Cut the pork ribs / belly into 2.5cm and add 1 tbsp cornstarch mix. Gently massage and moving the chicken around the bowl when rinsing the chicken with running tap water.
Tips: Use the apps preset mode ‘Fresh Recovery’ wash the chicken meats.
To Boil
- Pour in 800ml water in the mixing jar.
- Place the chicken, mushroom and seasoning ingredients in the mixing jar to boil. Select preset mode R-STEAM for 20 minutes.
Notes: Place steamer large on top of the lid cover for water splatter.
Notes: Install blunt blade for stir fry after making broth.
- Transfer to a bowl and set-asides. Reserve approximately 50ml broth for stir fry.
- Keep the remaining herbal and broth. Set-asides to boil additional soup.
- Mix all the sauce ingredients in a bowl. Set-asides.
- The mixing jar is empty, give a quick rinse and wipe dry.
- Add cooking oil, dried cuttlefish , dried shrimps, dried chilies, garlic and onion in the mixing jar to sauté.
Settings: Timer: 7 Minutes / Speed: 2 / Temperature: 120°C
- Add the chicken and reserved broth in the mixing jar to sauté until thicken.
Settings: Timer: 15 Minutes / Speed: 2 / Temperature: 120°C
Tips: Reserved broth is approximately 50 ml.
Adjust the cooking time until broth is thicken.
- Add okra and sauce continue to saute for 2 minutes.
Settings: Timer: 2 Minutes / Speed: 2 / Temperature: 120°C
- Pour the Shao Xing wine (Omit for halal) at the last 30 seconds.
- Garnish with chopped green onion and fresh cilantro leaves. Serve with rice.
Notes : Add 1500ml water to the remaining broth and herbal, add chicken meat , mushrooms to boil for soup.
Select preset mode R-STEAM for 20 minutes.
Stack up with steamer large to prevent water splatter.