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

3.7 ( 7 évaluations )

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Niveau facile

Temps de préparation 10min

Temps total 35min

Nombre de portions 8 portions

Ingrédients

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

Infos nut.: par 1 portion
Calories: 129 kcal / 539 kJ
Protides: 10 g
Lipides: 5 g
Glucides: 11 g
Fibre: 1 g
Graisses saturées: 1 g
Sodium: 127 mg