- 100 gms Fish Stomach or Fried Pork Rind 'Snacks'
- 500 ml Chicken Stock50 gms Chicken Breast
- 50 gms Crab meat
- 50 gms Cooked Bamboo (e.g. Canned)
- 6 Hard Boiled Quail Eggs
- 2 Shitake Mushrooms
- 1 Tablespoon Maggi Sauce
- 1 Tablespoon Sugar
- 1 Tablespoon Light Soy Sauce
- 1 Tablespoon Dark Soy Sauce
- 1 Tablespoon Oyster Sauce
- 1 Teaspoon Salt
- 2 Tablespoons Corn Flour
- 20 gms Chopped Coriander Leaves
Preparation
1. Clean the fish stomachs very very well and soak in water for 30 minutes. You may need to soak and rinse the fish stomachs two or three times.
2. Boil the fish stomach for 5-10 minutes and clean again in cold water.
3. Soak the shitake mushrooms for 10 minutes and chop them into bite sized pieces.
4. Boil the chicken stock, add the shitake mushrooms, and the chicken breast.
5. When the chicken breast is cooked, remove it from the boiling stock and shred it into smaller pieces and set aside.
6. Continue to cook the chicken stock with the mushrooms until the mushrooms are so soft, they nearly break up in the stock.
7. Add the crab, bamboo, light soy sauce, dark soy sauce, oyster sauce, salt, Maggi sauce, and sugar.
8. Dissolve corn flour into 4 tablespoons of water and add to the soup, cook for 1 minutes to thicken it.
9. Serve the soup in a bowl with the shredded chicken meat and the boiled quail eggs added, and some chopped coriander to garnish.
Serve With
The following condiments are typically served for the guest to choose from:
Flaked Chilli
Vinegar
Sugar
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