3. Heat the chicken stock until boiling. Lower the sieve with the vegetables into the pot or wok and cook over a low flame for 5 to 7 minutes. Carefully lift out the sieve with the vegetables and reinvert onto the serving plate.
3. 高湯入鍋燒滾，竹篾放在鍋中，用小火燉煮五﹘﹘七分鐘，再將竹篾提起，原樣扣回大盤中。