Serves 1
Ingredients:
- Shrimp, 30 grams (shelled)
- Scallop (canned), 30 grams (boiled)
- Quail Egg, 3 (hard-boiled)
- Chinese Cabbage (Wong Bok), 50 grams (cut into strips)
- Carrot, 30 grams (cut into strips)
- Chinese Bak Choy (Xiao Bai Cai), 50 grams (cut to bite-size)
- Water, 150ml
- Scallop Brine (from can), 1 tablespoon
- Oyster Sauce, 1 tablespoon
- Soy Sauce, 1 teaspoon
- Pepper, amount as desired
- Potato Starch, 1 tablespoon (to mix with 1-2 tablespoon of water)
- Sesame Oil, amount as desired
- Steam Rice, amount as desired (served in separate container)
Instructions:
- Pre-heat a Thermos® Food Jar by filling with hot boiling water till the inner rim. Let it sit aside for 5 minutes, without covering lid.
- Put all ingredients (except potato starch and sesame oil) in a small pot, heat and bring to boil. When shrimps are cooked, add in potato starch mixture to thicken the contents.
- Drain water from food jar in Step 1, and add in contents made from Step 2, then add sesame oil. Close lid and keep warm for at least 1 hour before serving.
Notes:
- This recipe is based on using a 0.5L Thermos® Food Jar JBM-502. You may adjust the ingredients quantity based on the capacity of the Thermos® Food Jar.
- This soup is served with steam rice.
Tips:
- Please consume the stew within 6 hours after keeping warm.
Photo and recipe courtesy of Thermos Japan