Water Chestnut (Cantonese known as Ma Tai / Mandarin known as Ma Ti). It tasted sweet & mild, cool in nature. It clears heat, reduce phlegm, moisturises the body & reduces blood pressure. It can be eaten fresh or raw. Sometimes added to soups, dumplings, minced meat patties, or other savoury dishes.
This round, I'm making an easy peasy sweet tong sui that can be ready in 20 minutes (cooking time). The only time consuming is the process to clean, peel & chop water chestnut.
After boiling, the water chestnut is still crunchy to bite.
You can beat the whole egg together but I choose to beat separately & pour in separately because I want some egg drop in white color & some in yellow color. To form nice beautiful egg drop, the water must be hot but not bubbling hot.
Ingredients : (serves 2)
8pcs Water Chestnut
1 Egg (separate egg white & yolk in 2 different bowl) & beat separately
40g Rock Sugar
4 1/2 Rice Bowl of Water
1 Pandan Leaves
Step by Step:
1. Wash & using a peeler, peel the skin of the water chestnuts.
2. Chop coarsely the water chestnut.
3. In a pot of water, add in pandan leaves and bring to boil.
4. Add in water chestnuts and bring to boil again for 15 minutes.
5. Sweeten with rock sugar & boil for another 5 minutes or until rock sugar melted.
6. Slowly pour in the beaten egg whites, using a pair of chopstick, stir the water in big circular motion while pouring the beaten egg whites to form the egg drop.
7. Repeat Step 6 for beaten egg yolk.
8. Turn off heat & serve hot or chilled.
This dish prepared by using Queen's Xense Casserole Marble Coated Anodised Coating. Non stick 5 layer marble coating. Durable & Long Lasting. High heat efficiency. Easy cleaning & maintenance.
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