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Spring Waters with Colorful Scales

Nutritional Value

Chicken breast and salmon are both rich in protein, which is important for tissue repair, immune function, and maintaining muscle mass in the body. Salmon contains omega-3 fatty acids, which have anti-inflammatory effects and may help in slowing the progression of cancer. 

Broccoli is a good source of vitamin C and sulforaphane.100 grams of raw broccoli contains 89 milligrams of vitamin C, which is almost the daily requirement for an individual. Both vitamin C and sulforaphane are antioxidative. Sulforaphane may also inhibit the growth of cancer cells. Using steaming as the cooking method is good for keeping heat labile and water soluble nutrients and phytochemicals, which include vitamin C and sulforaphane.

Ingredients

  • 200g chicken breast  
  • 100g salmon  
  • 200g broccoli  
  • 50g carrot  
  • 5g rare sugar  
  • 30g suberakaze
  • 500g clear chicken broth

Directions

  1. Chop the tops of the broccoli.
  2. Use a metal spoon to scrape out and finely chop the carrot. Combine the chopped broccoli and carrot puree with 100g of clear chicken broth, adding cornstarch to thicken and set aside.
  3. Finely chop the chicken breast and salmon separately.
  4. Add the chicken breast and salmon to their respective portions of clear chicken broth, along with seasonings. Add the soft meal enzyme in proportion, and use the handheld mixer to blend until smooth and creamy.
  5. Pour the salmon mixture and broccoli mixture into separate rose-shaped molds. Steam them in a water bath for 8 minutes, then remove and let cool.
  6. First, fill a piping bag with the salmon mixture and randomly pipe it into the carp-shaped mold. Steam for 3 minutes to set the pattern, then add the chicken breast mixture into the mold and steam for another 8 minutes. Remove and let cool.
  7. Arrange the chicken carp, salmon rose, and broccoli rose on a plate, adding the broccoli and carrot coral sauce to serve.

 

Recipe prepared by Chau Ho Wan (Outstanding recipe of Healthy Recipe Competition 2024)

Nutritional value: Prepared by Mr. Leung David Chung Wai (Food & Nutritional Science student, HKU)

Nutritional value reviewed by Dr. Daphne Wu (Food & Nutritional Science, HKU)