Authentic Asian Sauces
Braised Scallops in Tri-colour Quinoa and Chicken Broth
What You Will Need
Ingredients
- 20g Tri-colour Quinoa
- 8 pc Scallops, cut 4pcs in half, leave the other 4pcs uncut
- 50g Chicken Mince
- 40g Celtuce
- 40g White Radish
- 40g Carrots
Marinade
- Scallop Marinade:
- ½ Tsp Lee Kum Kee No Hormones* Concentrated Chicken Broth
- A pinch of Lee Kum Kee White Peppercorn Powder
- Chicken Mince Marinade:
- ½ Tsp Lee Kum Kee No Hormones* Concentrated Chicken Broth
- Appropriate amount of cornstarch
Seasoning
- Chicken Broth Seasoning (pre-mixed):
- 1 tbsp Lee Kum Kee No Hormones* Concentrated Chicken Broth
- 250ml Water
- A pinch of Lee Kum Kee White Peppercorn Powder
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!
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