Preparation time: 10 minutes
Cooking time: 10 minutes
Servings: 5 - 6
|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|
- 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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