Friday, February 11, 2011

White Fungus Chicken Soup

As I wanted a more flavourful soup base, I cooked a pot of stock using 300gm pork ribs & 1 chicken bones and simmer for 2 hours :D If on days I'm more lazy I will just use a couple of stock cube instead (:

  • 200gm chicken fillet, sliced thinly
  • 15gm white fungus, softened & trimmed
  • 70gm carrots, sliced
  • 5 cups chicken stock
  • 1 tsp sesame oil
  • 1/2 tsp corn flour
  • 2 tsp light soya sauce
  • 1 tsp chinese wine
  • salt & pepper to taste
  1. Marinate chicken with sesame oil, light soya sauce, chinese wine & corn flour. Set aside.
  2. Bring stock to boil. Add carrots & white fungus. Simmer for 20mins.
  3. Add chicken fillet and cook for another 2 mins. Add salt & pepper to taste.

1 comment:

Jeannie said...

Ahh...something very refreshing after the CNY feast is always welcomed:D

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