Soup for Iftar
MUSHROOM SOUP WITH POACHED QUAIL EGG
Ingredients
2tbsp olive oil
250g chicken thinly sliced
2tsp garlic powder
250g enoki or any kind of mushroom
Salt and pepper
3 cups chicken stock
1 cup tomato cube
500gm bok choy
1tbsp soya sauce
1tbsp oyster sauce
1tbsp white vinegar
1tsp sugar
12 quail eggs (chicken egg also applicable, but reduced numbers)
½ cup coriander leaf
Method
Marinate the chicken with garlic powder, salt and pepper for 10 minutes. Sauté in olive oil for 4/5 minutes in medium heat. Add the Enoki or mushrooms. Sauté till there is no water left. In a soup pot, add the chicken stock and bring it to boil, then add the tomato and bok choy, soya sauce and oyster sauce. Let it simmer for 5 minutes. Add the sugar and vinegar, taste and adjust. Stir in the chicken, and gradually add the quail or chicken eggs, one by one. Remove from the heat after 2 minutes.
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