Ingredients
Quantity |
Measure |
Ingredients |
|---|---|---|
| 200 | Grammes | Chicken |
| 5 | Teacup | Chicken Stock - Chinese |
| 5 | Teaspoon | Corn Flour |
| 1 | Whole | Eggs |
| 200 | Grammes | Mushrooms |
| A | Little | Pepper Powder |
| A | Little | Salt |
| 2 | Tablespoon | Vinegar - Malt |
Method
Soak the mushrooms in water for one hour, and when soft, cut them into desired size pieces.
Boil five cups of chicken stock, and when it comes to boil, add strips of ham or shreds of boiled chicken , and simmer for two minutes.
Add rest of the ingredients, except for the corn flour and the egg. Cover and simmer for thirty minutes.
Beat one egg and keep aside.
Add the mushrooms now, and blend in the corn flour mixed with some water. Put the stove off, and pour the beaten egg, in a steady trickle.
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