Lung Fung Soup

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 160 g boneless chicken
• 4 black mushrooms
• 1 bamboo shoot, skinned and cooked
• 16 g carrots
• 16 g french beans
• 16 g coriander leaves
• 2 eggs, beaten
• 6 cups chicken stock
• 1 teaspoon dark soya sauce
• 33 g salt
• 33 g ajinomoto
• 33 g sugar
• 250 g cornflour
• 200 g shrimp
• 1 pinch black pepper

Recipe

• 1 soak black mushrooms until soft.
• 2 remove the stalks and wash.
• 3 cut the bamboo shoot and vegetables into small dices.
• 4 also cut the chicken and shrimps into small dices and mix 1 tsp of cornflour well.
• 5 use the remaining cornflour to make corn-starch solution.
• 6 heat chicken stock in a wok.
• 7 scald the chicken and shrimps till cooked.
• 8 bring the stock to a boil and add the vegetables, bamboo shoot and mushrooms (in the order written in ingredients).
• 9 when this comes to boil, add seasoning and stir in corn starch stirring continuously.
• 10 bring to boil and add the coriander leaves and the beaten eggs stirring continuously.
• 11 when the eggs float on top remove from flame.