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Black Chicken Soup +Steamed Vegetables+Steamed Meatballs

  • Difficulty

    super easy

  • Serves

    4

  • Preparation time

    20min

  • Total time

    1h 30min

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Ingredients

  • gallus domesticus, cut into cubes
    500g
  • Chinese yam, cut into cubes, peeled
    300g
  • goji
    10g
  • Chinese red dates
    6
  • salt
    3teaspoon
  • cooking wine
    20g
  • ginger slices
    20g
  • water
    1500g
  • celery leaves
    60g
  • shepherd's purse
    60g
  • flour
    40g
  • minced garlic
    10g
  • chili oil
    10g
  • light soy sauce
    20g
  • sugar
    1teaspoon
  • vinegar
    20g
  • Chopped beef
    200g
  • Sweet corn
    30g
  • Sautéed Green Beans
    30g
  • Carrot
    40g
  • Egg
    1pc
  • Salt
    1teaspoon
  • Black pepper powder
    0.5teaspoon
  • Oyster sauce
    10g
  • Sesame oil
    10g

Preparation

  • step 1

    Put 200g chopped beef and 40g diced tomato into the mixing bowl

  • step 2

    Smash the ingredients at 20sec/REV7

  • step 3

    Add 1 egg, 30g corn kernels, and 30g green beans

  • step 4

    Add 1 teaspoon of salt, half a teaspoon of black pepper powder, 10g oyster sauce and 10g sesame oil

  • step 5

    Mix the ingredients at 2min/BREV3

  • step 6

    Take out the minced meat, make it into beef meatballs, place these beef meatballs onto the steaming tray, and clean the mixing bowl

  • step 7

    Wash 60g celery leaves and 60g shepherd's purse, add 40g flour, and mix them well on a plate

  • step 8

    Put 500g black chicken nuggets, 700g water, 10g ginger slices and 20g cooking wine into the mixing bowl

  • step 9

    Blanch the black chicken nuggets at 7min/100℃/BREV0.5, then take out and cool the blanched black chicken nuggets, and clean the mixing bowl

  • step 10

    Add the blanched black chicken nuggets, 1,500g water, 6 red dates and 10g ginger slices into the mixing bowl

  • step 11

    Put on the measuring cup, and cook the ingredients at 40min/100℃/BREV0.5

  • step 12

    Add 10g minced garlic, 1 teaspoon of white sugar, 20g light soy sauce, 20g spiced vinegar and 10g chili oil into a bowl and make them into a dipping sauce

  • step 13

    Add 300g peeled Chinese yam and 10g wolfberry fruit

  • step 14

    Put on the steamer set and steam the beef meatballs at 15min/100℃/BREV0.5

  • step 15

    Add the mixed vegetables, and cook the ingredients at 5min/105°C/BREV0.5

  • step 16

    Take off the steamer set, add 3 teaspoons of salt in the soup, and cook the ingredients at 30sec/100℃/REV0.5

  • step 17

    Ready for enjoyment

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