Preparation time: 10 minutes
Cooking time: 10 minutes
Servings: 5 - 6
Ingredients
| 500 g | MUSHROOM Frozen White Fish Ball, thawed |
|---|---|
| 100 g | lotus root, sliced thinly |
| 100 g | pumpkin, cut into 1 inch slices |
| 2 | bok choy, washed and sliced in half |
| 1 tbsp | dried wolfberries |
| 2 bottles | chicken essence |
| 5 | Chinese mushrooms, soaked overnight and sliced |
| 2 inch | young ginger, sliced thinly |
| Spring onion, garnish | |
| Coriander, garnish |
Method
- Prepare the steamer.
- Arrange all the ingredients in a deep plate.
- Pour the chicken essence on the ingredients and steam for 8-10 minutes.
- Garnish with spring onion and coriander. Serve.
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