Wednesday, 22 October 2014

Flower Egg Soup

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

Serve 5

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. 

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