Steamed U.S. Liquid Whole Egg and Seafood in Double-Boiled Broth

Steamed U.S. Liquid Whole Egg and Seafood in Double-Boiled Broth

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Ingredients

  • 1 chicken, cut into small pieces and rinse
  • 1 litre water
  • 20g dang gui
  • 10 red dates, soaked
  • 20g wolfberries
  • ½ tsp sea salt
  • ½ tsp sugar
  • 250g US liquid whole egg
  • 400ml Double-boiled chicken leg broth (room temperature)
  • 4 prawn, shelled and deveined
  • 4 scallops, diced
  • 100g red snapper, diced
  • 50g spring onion, sliced
  • 10g wolfberries

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