• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal
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Recipe Ingredient

  • 200g soft beancurd, diced
  • 100g prawns, shelled and diced
  • 100g chicken fillet, diced
  • 2 dried Chinese mushrooms, soaked and shredded
  • 100g cooked crabmeat
  • 1.2 litres fresh chicken stock
  • 1 tbsp Shao Hsing Hua Tiau wine (optional)
  • Seasoning (A):
  • ½ tsp light soy sauce
  • ½ tsp sugar
  • ¼ tsp pepper
  • ½ tsp sesame oil
  • 1 tsp cornflour
  • Seasoning (B):
  • ½ tsp pepper
  • ½ tsp sugar
  • ½ tsp salt
  • 1 tsp chicken stock granules
  • ¾ tbsp sesame oil
  • Ingredients (C):
  • 1 egg, lightly beaten
  • ½ tsp light soy sauce
  • 1/8 tsp pepper
  • Thickening (combined):
  • 2½ tbsp potato flour
  • 2 tbsp water
  • Garnish:
  • Chopped spring onion and coriander leaves

Instructions

  1. Season prawns, chicken and mushrooms with seasoning (A).
  2. Bring fresh chicken stock to a boil. Add seasoned prawns, chicken and mushroom mixture and seasoning (B). Bring to a quick rolling boil.
  3. Add beancurd and crabmeat. Once the soup comes to a boil stir in ingredients (C) and add thickening.
  4. Splash in Shao Hsing wine, if using. Dish out the soup and add garnishing.

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