Flower Egg Soup

An easy dish, when I needed a quick soup to go with my meals.

Serve 5

Ingredients

200g chicken meat cut into bite size 

10 - 12 medium size prawns, cleaned.

2 big tomatoes cut into chuncks

1" ginger thinly sliced

2 garlic - chopped. 

1 tbsp oyster sauce 

1 tbsp Huatiao cooking wine.

Pepper to taste

5 bowls of water 

3 eggs - beaten

1 - 2 tbsp of cooking oil for frying. 

Light soya sauce to taste. 

Methods :

1. Marinate chicken with oyster sauce, cooking wine & pepper before you start preparing the other ingredients. 

2. Heat up wok, add in the oil. When is all heated, add in the garlic & ginger, fry until fragrant. 

3. Add in the chicken, fry until almost cooked. Add in the tomatoes. Fry a little until you see signs of tomatoes skin peeling.

4. Add in the prawns & water. Bring to boil. Add in light soya sauce. 

5. Turn off the flame. Hold the beaten eggs high & pour thinly, swirl around the soup.

6. Serve hot with spring onions. 

Bon appétit !! 

Chin's notes :

1. I find that when the tomatoes are cooked ( skin peeling ), the soup taste better. 

2. This recipe is also ideal for thick soup. If you like thick soup, you can add 4 - 5 tbsp ( depending on the amount of water you have prepared) of corn flour mixed with some water.  Add to the soup ( in step 4) before you swirl in the eggs.