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  • Braised Scallops in Tri-colour Quinoa and Chicken Broth

Braised Scallops in Tri-colour Quinoa and Chicken Broth

  • Difficulty
  • Serves
  • Preparation

    10mins

  • Cooking

    20mins

What You Will Need

Made with
Lee Kum Kee products

How to make it

Add quinoa to a small bowl.
Pour 30ml of water and steam over high heat for 20 minutes until it’s done. Set aside.
Marinate scallops and chicken mince for 10 minutes and set aside.
Cut celtuce, white radish and carrots into thick slices with the same length (about 1 inch and a half).
Blanch until cooked through and arrange them properly in the middle of the plate.
Heat the wok with oil. Add scallops.
Pan-fry over low heat until golden. Set aside.
Add pre-mixed chicken broth into a pot.
After boiling, add chicken and cook over low heat until it’s done.
Then add quinoa and scallops and cook over low heat for 1 minute.
Put uncut scallops over the top of the celtuce, white radish and carrot slices.
Ladle the remaining broth and ingredients into the plate. Enjoy!