Stock from Poaching the Chicken (view our chicken rice recipe here)
100g of Beijing Cabbage (Cut into big pieces)
1 Carrot (Diced into big cubes)
Milkfish Skin Balls
¾ Tsp Chicken Powder Spring Onion (for garnish)
1. Add in carrot into the balance chicken stock and cook for 10mins. Add in the rest of the ingredients and cooked until cabbage and fish maw is soft about 20-30mins.
2. Taste and adjust to your likening. Can add a bit of salt if you like a stronger taste.
3. Garnish with some spring onion before serving.