Product(s) Used for this Recipe
Swanson Chicken Broth

Gold Thread Meat Balls on Emerald Bed

a) To make omelette:
2 Egg Yolks, 1 whole Egg, 1/4 tsp Salt, a dash of Pepper, 1/2 tsp Sesame Oil (for frying omelette)

b) To make Meatballs:
300g minced Dried Prawns (pre soaked & minced), 5g minced ginger, 2 Fresh Shiitake (chopped), 1/4 tsp Salt, a dash of Pepper, 2 TBS Swanson Clear Chicken Broth, 1/2 tsp Light Soya Sauce, 2 TBS Potato Starch.

c) To make Emerald Bed: 500g Xiao Bai Cai, 1 box (1 litre sized) Swanson Clear Chicken Broth.

d) To make Sauce:
1/2 cup Swanson Clear Chicken Broth taken from (c), 1/2 tsp Light Soya Sauce, A dash of Pepper, 1/2 TBS Potato Starch.
Cooking Detail
For 6 servings
1) Bring water in a steamer to rapidly boil.

2) To make omelette: combine (a) ingredients. Heat up 1/2 tsp Sesame Oil in a non stick fry pan. Pour in egg mixture and make thin omelette. When ready cut to short strips. Leave aside for later use.

3) To make meatballs: in a basin combine all (b) ingredients. Form into meatball size and coat with omelette strips. Steam in rapidly boiling steamer for 15 minutes. Remove from steamer.

4) To make Emerald Bed, Bring 1 litre of Swanson Clear Chicken Broth to a rapid boil. Scald Xiao Bai Cai till just cooked. Remove from hot broth and cool. Arrange Xiao Bai Cai on a plate together with GOLDEN THREAD MEATBALLS.

5) To make Sauce: Combine all (d) ingredients and bring to a boil, stirring continuously till the consistency is reached. Pour sauce GOLDEN THREAD MEATBALLS ON EMERALD BEDS. Ready to serve.