Poached Lettuce with Dried Scallops and Peach Resin in Broth
(Available only in Cantonese)
Ingredients: (To Serve 4)
| Peach resin | 2 taels |
| Shredded dried scallops | 1 tael |
| Lettuce | 10 taels |
| Homemade chicken broth | 10 taels |
Seasonings:
| Salt | ½ teaspoon |
| Sugar | ½ teaspoon |
Ingredients for the Homemade Chicken Broth:
| Chicken | 1 |
| Water | 4.5L |
Cooking Method for the Homemade Chicken Broth:
| 1. | Remove the chicken skin and offal. |
| 2. | Put the chicken and 4.5L of water into a pot. Cook over high heat for 15 minutes and spoon off the chicken oil. |
| 3. | Place the broth over medium heat for 45 minutes, then spoon off the chicken oil. |
Cooking Method:
| 1. | Soak the peach resin and shredded dried scallops until tender. Set aside. |
| 2. | Cook the lettuce in the chicken broth, then take out and set aside. |
| 3. | Put the peach resin and shredded dried scallops into the chicken broth. Add the sugar and salt to the broth and bring to the boil. |
| 4. | Pour the chicken broth, peach resin and shredded dried scallops over the lettuce. |
Per serving:
| Energy(kcal) | 37 |
| Carbohydrate(g) | 2.2 |
| Protein(g) | 6.2 |
| Fat(g) | 0.2 |
| Sugar(g) | 1.6 |
| Sodium(mg) | 279 |
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 Yue Cuisine.
