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
- Lightly season pork slices with marinade (A) and leave aside.
- Heat oil and sauté ginger shreds until fragrant. Pour in chicken stock and add seasoning (B). Bring to a boil.
- 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.
- Adjust or drizzle in sweet potato flour mixture to thicken the soup.
