INGREDIENTS
4 Wood ear mushroom(soak & julienne)
4 Oriental mushroom (soak & julienne)
1 carrot (julienne)
Half radish (julienne) (optional)
1L chicken stock
1 Soft Taufu (cut into cubes) (optional)
1 Egg (beaten)
SEASONING 1 – mix all and pour into the above
2 tbsp cornstarch
2 tbsp water
2 tbsp soy sauce
1 tsp dark sauce
1 tsp sugar
1 tsl salt
SEASONING 2 – pour after the above
1 tbsp white pepper (reduce if u don’t like too peppery)
3 tbsp chinese black vinegar
BEFORE SERVING
1 tsp chinese black vinegar
Spring onions (optional)
METHOD
1. Cut all the ingredients above and add into chicken stock. Boil for at least 30mins or until carrots are cooked.
2. Add in mixed seasoning 1 and stir gently.
3. Add in taufu (optional) and seasoning 2. Gently stir. Reduce heat to low.
4. While gently stiring, drizle in beated egg.
5. Before serving, add chinese black vinegar and spring onions.
Kebaya Kitchen 