Difficulty：★★★/ Cooking Time：10mins /Cooking Method：Steam+

Tried and tested with Bosch 4D Hot Air Steam Oven

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Ingredients

  • King crab legs 2-3 px
  • Kombu 1 piece (15cm)
  • Clams 1 catty
  • Chencun rice noodles 400g
  • Chicken skin 180g
  • Ginger 8 slices
  • Kombu and clam broth 250ml
  • Chicken broth 200ml
  • Chicken oil 50ml
  • Jinhua ham 1 px
  • Shaoxing wine 2 tbsp
  • Egg yolk 1
  • Starch water 50ml water + 1 tsp starch

Workflow:

1. Fry chicken skin and ginger in a pan over low heat to extract chicken oil.

2. Soak kombu in water overnight in the refrigerator, then boil and simmer for 20 mins to make kombu water.

3. Cook clams in kombu water, then strain to make kombu clam broth.

4. Simmer kombu clam broth with chicken broth and Jinhua ham for 15 mins.

5. Mix egg yolk with chicken oil and soup base, then thicken with cornstarch slurry.

6. Use Steam+ for 10 mins at 100°C to steam crab legs and noodles, serve with golden soup base, scallions, and hot chicken oil.

Setting procedure:

Steam+ 100˚C for 10 mins

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