Recipe Ingredient
- (A):
- 2 black mushrooms, shredded
- 1 squid, cleaned and cut into thick slices
- 4 wood ears (mok yue), soaked to soften and then shredded
- (B):
- 100g parboiled deboned chicken meat, shredded
- 100g parboiled pork meat, shredded
- 100g button mushrooms, thinly sliced
- 1 tbsp oil
- 1 tbsp shredded ginger
- 1 egg, lightly beaten
- Seasoning:
- 1 tsp light soy sauce
- 1/2 tsp sesame oil
- 1/2 tsp sugar
- 1 tsp chicken stock granules
- 1/4 tsp dark soy sauce
- 1 1/2 tbsp vinegar
- 1/8 tsp pepper
- 750ml water
- Thickening (combine):
- 1 1/2 tsp cornflour
- 1 tbsp water
- Garnishing:
- 1/2 tbsp coriander leaves
- 1/2 tbsp chopped spring onions
- Chilli oil:
- 2 tbsp chilli paste
- 4 tbsp oil
Instructions
- Blanch ingredients (A) in hot boiling water. Drain and set aside. Heat oil in a saucepan and fry shredded ginger till fragrant. Add water and bring to a boil. Add button mushrooms and seasoning.
- When water comes to a boil again, stir in ingredients (A) and (B). Mix in thickening and turn off the heat. Add in beaten egg slowly and stir gently to get a smooth texture.
- Dish out into serving bowls. Garnish with coriander leaves, spring onions and a dash of chilli oil.
- To prepare the chilli oil: Heat oil in a small saucepan, stir in chilli paste and fry till oil rises to the top.
