- Prep Time:
- 25 min
- Cook Time:
- 2 hours 25 min
- 16 oz (455 g) Chicken bone
- 16 oz (455 g) Pork bone
- 2 oz (60 g) Ginger
- 1 oz (30 g) White pepper corn
- 3 Eggs
- 1 tsp (5 mL) Cooking oil (canola or vegetable)
- 8 oz (230 g) Baby bok choy
- 1 oz (30 g) Wolfberry seed (Goji berries)
- 1/2 tsp (2.5 mL) Salt
- 1/2 tsp (2.5 mL) Sugar
Fill a large deep pot with 7 cups of water and bring to a boil. Add the chicken and pork bone and boil for 5 minutes. Remove the bones and drain water.
Fill the same pot with 7 cups of water. Add the chicken and pork bone from the previous step, as well as ginger and white pepper corn. Cover and boil on medium heat for 90 minutes, then on high heat for 30 minutes. The soup will boil down to 1¾ cups of concentrated stock. Place a large strainer on top of a soup bowl and pour the stock over the strainer to filter out the clear stock into the bowl. Set it aside for later use.
Separate the egg white and egg yolk into two mixing bowls. Stir the egg white and egg yolk separately.
Brush the inside of 8 small pearl-shaped Chinese soup spoons with cooking oil.
Pour egg whites into 4 oiled spoons and egg yolks into the other 4 oiled spoons.
Boil 7 cups of water in a large pot. Place the spoons on a rack above the water in the pot and cover it. Steam for 5 minutes. The eggs will form into pearl shapes. Remove eggs from the spoons and set aside for later use.
In pot, boil 3 ½ cups of water. Add bok choy into the boiling water. Cook for 3 minutes before removing it.
Using a clay casserole dish, place the bok choy from step 9 in the bottom. Top with the steamed egg pearls from step 8 and add wolfberry seed on top. Next, pour in 1 ¾ of concentrated stock from step 2 and season with salt and sugar.
Place the casserole on the stove and bring it to a boil (about 3 minutes). Serve immediately.
Tip: If you prefer, substitute the baby bok choy with snow pea sprouts