Double-boiled Starfish Soup with Fritillary Bulbs
Registered Dietitian (UK) and President of Hong Kong Nutrition Association, Mr. Gordon CHEUNG said, "The use of low-fat ingredients such as lean pork and skinless chicken could avoid an excessive intake of saturated fat, thereby preventing high cholesterol in the blood. As both the starfish and fritillary bulbs are able to enrich the flavour, the soup can be prepared with less salt and salty condiments to help maintain normal blood pressure."
Ingredients: (To Serve 4)
| Dried starfish | 1 (approx. 30 g) |
| Skinless chicken parts | 150g |
| Lean pork | 150g |
| Boiling water | 500ml |
| Fritillary bulbs (chuanbei) | 7g |
Seasoning :
| Salt | 1/4 teaspoon |
Cooking Method:
| 1. | Blanch the dried starfish, skinless chicken parts and lean pork for 5 minutes. |
| 2. | Place the blanched ingredients in a double-boiling jar. Fill with boiling water. Add fritillary bulbs and salt. |
| 3. | Double-boil over low heat for 5 hours. |
Using indirect nutrient analysis base on calculation causes a great variation when estimating the energy and nutrient content of soup, therefore, such information cannot be provided.
This recipe is provided by Dragon King Restaurant.
Extract from CookSmart, Issue 27
