Garoupa and Chicken with Poached Seasonal Vegetables
Available in Other Languages
Tagalog and Indonesian versions are extracted from the Less-Salt-and-Sugar Recipes published by the Committee of Reduction of Salt and Sugar in Food.
Ingredients: (To Serve 6)
| Garoupa | 60g |
| Skinless chicken | 40g |
| Hok Tau Chinese white cabbage | 400g |
| Ginger | 2-3 slices |
| Chicken broth | 400ml |
| Corn puree (homemade) | 3 tablespoons |
| Corn kernels | 2 tablespoons |
| Wolfberries (soaked until soft) | approx. 2 teaspoons |
Seasonings:
| salt | ⅛ teaspoon |
| Cornstarch | 2 teaspoons |
| Canola oil | ½ teaspoon |
| Sesame oil | some |
| White pepper powder | some |
Cooking Method:
| 1. | Dice the garoupa and skinless chicken, then sprinkle them with the salt, cornstarch, sesame oil and white pepper powder. Marinate for 5 to 10 minutes. Blanch and set aside. |
| 2. | Blanch the Chinese white cabbage until done, then put it on a plate. |
| 3. | Pour the canola oil into a wok. Heat it up and sauté the ginger slices until aromatic. Put in the chicken broth and bring it to the boil. Add the corn puree, corn kernels, diced garoupa, diced chicken and wolfberries. Cook until the ingredients are done. Place all the ingredients on top of the Chinese white cabbage. |
Per serving:
| Energy(kcal) | 65 |
| Carbohydrate(g) | 7 |
| Protein(g) | 5 |
| Fat(g) | 2 |
| Sugar(g) | 2 |
| Sodium(mg) | 307 |
The energy and nutrient content is estimated according to the information
compiled from the Centre for Food Safety, Food and Environmental Hygiene
Department and the Nutrient Data Laboratory, US Department of Agriculture.
Values are for reference only.
This recipe is provided by Choi Fook Royal Banquet.
