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

  • 125g lean pork, sliced
  • 60g ginger, shredded
  • 2 tbsp oil
  • 1 litre chicken stock
  • 200g presoaked sea-cucumber, shredded
  • 100g fish maw, soaked and shredded
  • 2 medium-sized tomatoes, chopped
  • 2 red chillies, sliced
  • Marinade (A)
  • A little salt, sugar and pepper
  • 2 tbsp tapioca flour
  • Seasoning (B)
  • 1/2 tbsp castor sugar
  • 1 tsp salt or to taste
  • 1 tsp pepper
  • 1 tbsp Shao Hsing Hua Tiau wine
  • 5 tbsp tomato sauce
  • 3 3/4 tbsp chilli sauce
  • 1 tbsp sesame oil
  • Thickening (combined and strained)
  • 2 tbsp sweet potato flour
  • 2 tbsp water

Instructions

  1. Lightly season pork slices with marinade (A) and leave aside.
  2. Heat oil and sauté ginger shreds until fragrant. Pour in chicken stock and add seasoning (B). Bring to a boil.
  3. Add marinated pork slices and cook for a while. Add sea-cucumber, fish maw, tomato and chillies. Bring to a simmering boil for 15-20 minutes.
  4. Adjust or drizzle in sweet potato flour mixture to thicken the soup.

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