Mock Fin Soup

Name: Mock Fin Soup
Prep time: 10 min
Cook time: 35 min
Total time: 35 min
Yield: 8 portions
Ingredients: 800 g water; 30 g chicken stock powder; 300 g chicken fillets; 20 g dried black fungus; 30 g dried scallops; 4 tbsp cornflour (starch); 4 dried shiitake mushrooms; 80 g glass noodles; 20 g light soy sauce; 2 pinches white pepper powder; 10 g dark soy sauce; 2 eggs; 1 - 2 tsp toasted sesame oil; 1 - 2 tbsp black vinegar

3.4 8 évaluations

Préparation 10min

Total 35min

8 portions

Ingrédients

water
800 g
chicken stock powder homemade or store-bought
30 g
chicken fillets cut in thin strips
300 g
dried black fungus soaked to soften, stems removed, cut in thin strips
20 g
dried scallops soaked to soften, smashed to shred
30 g
cornflour (starch)
4 tbsp
4 tbsp water chestnut flour
dried shiitake mushrooms rinsed, soaked to soften, stems removed, cut in thin strips
4
glass noodles soaked to soften, cut in 3 cm strips
80 g
light soy sauce
20 g
white pepper powder
2 pinches
dark soy sauce
10 g
eggs lightly beaten
2
Chinese rice wine (Shaoxing Hua Tiao) (optionnel)
1 tbsp
toasted sesame oil
1 - 2 tsp
black vinegar
1 - 2 tbsp