Fresh Sliced Cod, Tomato, Bamboo Pith, Enoki Mushroom and Fish Broth in Stone Pot
Ingredients
- 100g cod fish
- 4 stems pak chai miao
- 1 tomato
- 5g bamboo pith
For the broth
- 1kg chicken
- 1kg chicken feet
- 2kg fish bones
- 10g shredded ginger
- 25g dried scallops
Method
For the broth
- Pan fry chicken and fish bones with ginger. Braise on high heat for 90 minutes.
- Put all the ingredients for the broth in a big pot with water and bring to boil over a big flame.
- Lower the heat and let the soup simmer for 2 hours.
To Finish
- Slice the cod and add to the soup with the other ingredients. Cook for 7 to 8 minutes before serving.
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