Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Sesame | 1 tbsp (14g) | 120 |
| Scallop | 100g cooked | 111 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- White Gourd 600 g
- Dry Scallop 5 pcs
- Shredded Ginger 2 tbsp
- Chicken Stock 500 ml
- Water 1000 ml
- Salt 1 tbsp
- Sesame Oil some
- Chinese Parsley some
Directions
Peel and remove seeds of white gourd, cut into small cubes
Clean the dry scallop then soak for 30 minutes until soft
Hit soaked scallop lightly by small hammer, then shred
Heat pot with water, add white gourd cubes when water is boiled
Add shredded scallop and stock, cook for 30 minutes by medium heat
Add salt, sprinkle Chinese parsley and sesame oil, serve
Category:Hong Kong Recipes
Category:Hong Kong Soups