(Y3K Recipes Issue No.13 – Jul/ Aug 2003)
Copyright of Y Three K Publisher. All rights reserved.
2 eggs-beaten (grade A)
900 ml chicken stock
25g glass noodles/ Tung Hoon (soaked)
2 mushrooms (soaked, sliced)
50g angled loofah/ ketola (sliced)
2 stalks spring onion (diced)
3/4 tsp salt
1 tbsp Chinese cooking wine
Some chicken granules
For thickening: mix well
2 tbsps corn flour
2 tbsps water
Fried shallot crisps
Diced spring onions
Minced coriander leaves
Shredded red chillies
1. Mix well ingredient A in a clay pot. Cover the pot, put it into microwave oven. Cook for 11 minutes on High or till it boils.
2. Add in seasoning and adjust taste. Add in thickening. Cook for another 1 minute.
3. Remove the pot. Pour in beaten eggs. Cover the pot, let it stand for 1-2 minutes.
4. Add in wine, garnish and serve hot.
Tips: Soup will boil faster if it is covered with a glass lid. To prevent any scalding incidents, never open the cover directly towards oneself.