• Prep Time 30 minutes
  • Cook Time 30 minutes
  • Serving For 4 people
  • Difficulty Normal
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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

  1. 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.
  2. 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.
  3. Dish out into serving bowls. Garnish with coriander leaves, spring onions and a dash of chilli oil.
  4. To prepare the chilli oil: Heat oil in a small saucepan, stir in chilli paste and fry till oil rises to the top.

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