Hong Kong Style Faux Shark’s Fin Soup
What You Will Need
Ingredients
- Pork, shredded 200 g
- Chicken breast, shredded 100 g
- Bamboo shoots, shredded 75 g
- Black fungus, soaked, shredded 75 g
- Mushroom, soaked, shredded 75 g
- Chinese vermicelli, soaked 120 g
- Eggs 2 pcs
- Water 2 L
Seasoning
- Lee Kum Kee Seasoned Red Vinegar to taste
Sauce Mix
- Lee Kum Kee Premium Oyster Sauce 4 Tbsp
- Lee Kum Kee Soup Base for Chicken Hot Pot 2 Tbsp
- Lee Kum Kee Premium Soy Sauce 2 Tbsp
- Lee Kum Kee Premium Dark Soy Sauce 1 tsp
- Lee Kum Kee Pure Sesame Oil 2 Tbsp
- Lee Kum Kee White Peppercorn powder to taste
- Sugar 1 /2
- Water 3 Tbsp
- 5 Tbsp Cornflour
Made with
Lee Kum Kee products
How to make it
-
Soak Black fungus, mushrooms and Chinese vermicelli in water until soften.
-
Shred chicken breast, bamboo shoots, soaked black fungus and mushrooms.
-
Pour over water, cover and bring to the boil over a high heat. Add chicken breast, mushroom, black fungus, bamboo shoots and Chinese vermicelli. Cook for 5 minutes or until done.
-
Add seasonings and keep stirring until soup thicken. Remove from the heat, stir in egg mixture.
-
Add in beaten egg and stir after 5 seconds.
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Serve with Seasoned Red Vinegar.
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