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