Mini Monk Jumps over the Wall
A well-known exclusive and scrumptious Chinese delicacy that cooked with premium ingredients. By adding TUMIX® Chicken Stock, it can definitely give extra Oomph! to the dish
| 1 liter | Hot water |
| 1 | Spring chicken |
| 80-100 g | Abalone slices, (soaked in hot water for at least 2 hours) |
| 2 | Dried scallops |
| 100g | Pseudo shark fin |
| 1 | Sea cucumber, cut into thick pieces |
| 1 | Fish Maw |
Ingredients A: Chinese herbs
| 20g | Ginseng roots |
|---|---|
| 10g | Pak kei (Astragalus root) |
| 10g | Tong chung chor (cordyseps) |
| 1 tbsp | TUMIX® Chicken Stock Seasoning |
- Cut fish maw into 2 cm length, soak in water till soft, squeeze out the water. Keep aside.
- Clean the chicken and remove the back bones. Scald chicken in boiling water for 10 minutes. Drain and rinse again.
- In a casserole, place chicken, abalone and scallops together with (A). Double boil or cook in a slow cooker for at least 3 hours.
- One hour before serving, add in shark fin, sea cucumber and fish maw.
TUMIX® Chicken Stock Recipes
