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Recipe by John See
Serves 2 |
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| Ingredients: |
- 1cup cooked Heavenly Brown Rice
- 1tsp deep-fried garlic
- 1tbsp shallots, finely sliced
- 1tbsp sesame oil
- 1tbsp light soy sauce
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- 1 egg tofu, cubed
- 40g peeled water chestnuts, sliced
- 1 yellow cucumber, peeled, halved and hollowed
- 500ml chicken stock
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| Garnish: |
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| Method: |
- Gently mix all the ingredients together, except for the cucumber and stock.
- Spoon this mixture into the hollowed out cucumber halves.
- In a small saucepan, pour in the chicken stock. Carefully place the stuffed cucumbers into the stock. The stock should come up to the top of the cucumber, but not overflow into it. Simmer for 7 minutes, or until the cucumber is tender.
- Remove from the stock. Garnish with coriander leaves and serve.
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