|
3 chicken fillets
2 1/2 tbsp white vinegar
2 tsp oil
125g firm tofu (soybean curd) cut into
small cubes
4 cups Chicken Stock
1/2 medium red capsicum (bell pepper) cut
into thin strips
125g button mushrooms
125g can bamboo shoots, drained
4 spring onions (shallots), chopped
2 tbsp cornflour (cornstarch)
1 egg
garnish, soy sauce
|
|
Method :
With a sharp
knife, slice chicken very finely. Place chicken slices in bowl with
vinegar. Place oil in heavy saucepan and heat on high. Add tofu and stir
fry until tender (about 3 minutes). Remove from saucepan. Pour chicken
stock into saucepan with capsicum (bell peppers), mushrooms, bamboo
shoots and spring onions (shallots). Heat to boiling, and simmer 10
minutes or until vegetables are tender. Add chicken and tofu, heat to
boiling. Mix cornflour (cornstarch) and a small amount of water. Slowly
stir cornflour (cornstarch) mixture into boiling soup. Cook, stirring
constantly, until slightly thickened. Remove from heat. Beat egg in a
small bowl. Then slowly pour egg mixture into soup, stirring quickly
until egg swirls and has just set. Spoon soup into individual bowls. To
each bowl add a dash of soy sauce.
Serves 4
#Ads - Get the above cooking ingredients here at discounted price
|
