Hu Pioh Kani T’ng

Hu Pioh Kani T’ng

Ingredients of Soup stock
2 liters of water | 500g. of chicken bones

Ingredient
5 pcs. of Kani-Mon | 150g. of chopped shrimp | 150g. of minced pork | 1 tbsp. of tapioca starch | 1/4 tsp. of cayenne pepper | 100g. of soaked fish maw cutting into 3 cm. | 100g. of sliced yam bean (0.5 cm. thick) | 50g. of sliced carrot (0.5cm. thick) | 100g. of sliced lettuce (3cm. thick) | 3 tbsp. of fried garlic | Coarse salt

Direction
1. Boil chicken bones, scoop out all the bubbles. Lower heat and boil it for 30-40 minutes.
2. Mixed minced pork, shrimp, tapioca starch, cayenne pepper, salt 1/ 4 teaspoon thresh well and set aside for 15 minutes.
3. Mold the mixture into a ball, and flat it thin, put Kani-Mon in the middle tight then put into the maw. Place it in the containers and steam on the middle heat for 10 minutes.
4. Heat up soup stock and add carrot, cabbage and yam bean till cooked then add the maw from no.3.
5. Serve and sprinkle the soup with fried garlic.