By Pammi Singh
Ingredients
1 cup thinly stripped tofu
1/4 cup shredded bamboo shoots
2 tbsp shredded carrot
1/4 cup thinly sliced mushroom
1 cup thin strip of chicken meat or lean pork
1/2 cup finely chopped spring onion
1/2 cup water chestnut, thinly sliced
2 garlic cloves, finely chopped
1 tbsp fresh grated ginger
2-3 red hot chillies, deseeded and cut into thin strips
2 eggs
1 tbsp soy sauce
1/2 tsp chilli sauce
2 tbsp vinegar
1 tsp cornstarch
3 cups chicken stock
2 cups water
1 tbsp sesame oil
Salt as per taste
Pepper as per taste
Method
- Put mushroom in boiling water
- Cover with lid, remove from fire and let it stand for 20-30 minutes
- Drain and keep aside
- Heat oil in a sauce pan
- Saute mushroom, ginger and garlic for 2 minutes
- Add chicken pieces
- Let it cook till it turns white
- Add bamboo shoots and carrots
- Cook for another 2 minutes
- Add water and chicken stock and bring it to boil
- Simmer for 5 minutes
- Dissolve cornstarch in 3 tbsp water
- Slowly stir mixture into soup
- Stir till soup boils
- Add water chestnut, vinegar and soy sauce
- Add tofu, spring onion, salt and pepper
- Bring it to boil again
- Beat the eggs
- Slowly pour the eggs, stirring soup vigorously
- Serve hot
Non Veggies Index
