Rating: 5 stars
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A Chinese dish but loved by us Indians. Living in Malaysia has given us not only a rich culture and tradition but we are also gifted with the bountiful array of various foods of different cultures. Serve with steaming hot rice and garnish with sliced spring onions.


Recipe Summary test

40 mins
40 mins
1 hr 20 mins
6 servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Heat oil in a large pot or wok over medium heat. Add onions, garlic, and ginger; cook and stir until translucent, about 5 minutes. Stir in pickled cabbage. Add chicken; cook and stir until juices run clear, about 5 minutes. Add shrimp; cook and stir until starting to turn pink, about 2 minutes. Add fish balls and lotus root. Season with white pepper.

  • Pour chicken stock into the pot. Bring to a boil; reduce heat and simmer until fish balls float and lotus root is slightly tender, about 10 minutes. Stir in choy sum and bok choy stalks. Continue simmering until slightly softened, about 5 minutes.

  • Stir choy sum and bok choy leaves, chile peppers, salt into the pot. Simmer until leaves are wilted and flavors combine, about 5 minutes.

Cook's Note:

You can omit the preserved vegetables if you can't find them.

Nutrition Facts

784 calories; protein 62.5g; carbohydrates 50.5g; fat 37.5g; cholesterol 275.7mg; sodium 1729mg. Full Nutrition