Description
A Chinese dish but loved by us Indians. Living in Malaysia has given us not only a rich culture and tradition but we are also gifted with the bountiful array of various foods of different cultures. Serve with steaming hot rice and garnish with sliced spring onions.
Ingredients
- 1 tablespoon vegetable oil, or to taste
- 2 red onions, chopped
- 5 cloves garlic, sliced
- ½ inch piece fresh ginger root, sliced
- ½ teaspoon Chinese pickled cabbage (tung choy)
- 9 ounces boneless chicken breast, cubed
- 11 ounces medium shrimp, cleaned and deveined
- 30 fish balls
- 4 ounces lotus root, thinly sliced
- ground white pepper to taste
- 6 cups chicken stock
- 5 ounces baby choy sum, leaves and stalks separated
- 5 ounces baby bok choy, leaves and stalks separated
- 2 red chile peppers, sliced
- salt to taste
Prep Time: 40 mins
Cook Time: 40 mins
Total Time: 1 hr 20 mins
Servings: 6