THREE FLAVOUR SOUP
From aravi_vel 15 years agoIngredients
- prawns - 8 shopping list
- Boneless chicken - 100 gms shopping list
- spring onion greens - 2 stalks shopping list
- black bean paste - 1 tbsp shopping list
- oyster sauce - 2 tsps shopping list
- vinegar - 2 tsps shopping list
- white pepper powder - quarter tsp shopping list
- chicken stock - 4 or 5 cups shopping list
- cornstarch - 1 tbsp shopping list
- Saalt - to taste shopping list
- Chilli oil - 1 tbsp (optional) shopping list
How to make it
- PREPARATION
- Peel, devein nd wash prawns thoroughly. If they are large, cut each in half-lengthwise, others leave them whole. drain and keep aside.
- Wash chicken and using a sharp knife, slice them thinly.
- Wash, trim and chop the spring onion greens.
- Dust sliced chicken pieces and prawns with the cornstarch. Keep aside.
- Mix black bean paste, oyster sauce, vinegar, white pepper powder in half a cup of chicken stock and keep it aside.
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- COOKING
- Heat the remaining chicken stock in a wok/pan, and bring it to boil.
- Gently slide the cornstarched chicken and prawn into the boiling stock. Dissolve the remaining cornstarch with a half cup of water.
- Reduce heat and simmer for about three minutes. Add the blended sauces, dissolved cornstarch, salt to taste and simmer for half a minute.
- Drizzle chilli oil (or any brandy) and serve hot. Granish with chopped spring onions.
People Who Like This Dish 2
- theiris Garden City, MI
- softgrey New York
- aravi_vel Bangalore, India
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