Cantonese Gau Gei and Seaweed Soup

Cantonese Gau Gei and Seaweed Soup

Serving: 3-5 people


A) Preparation for the Minced Chicken Ball

100 g chicken meat, minced
Salt (small pinch)
½ tsp sesame oil
1 tsp soya sauce
1 tsp flour

B) Stock

1 tbsp oil (sunflower seed / olive)
2 cloves garlic, chopped
1 handful of dried anchovies (ikan bilis)
1 piece of seaweed (20 – 30 cm diameter)
200 g kau gei / gau gei / jiu ji / Chinese boxthorn / Lycium chinense
5 bowls of water (3 person = 3 bowls of water)
Salt to taste (½ tsp)


A) Minced Chicken Ball

Marinate minced chicken meat with all the seasoning in ingredient A for 5 minutes.
Form into ball.

B) Stock

Fry garlic till golden with oil and add dried anchovies (ikan bilis).
Add water till boil.
Add chicken ball.
Add kau gei and seaweed.
Add salt.

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