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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ingredients:
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 |
Directions:
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.
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