Saturday, 10 January 2015

Chinese Soup

  Chinese Soup  
Elements :
  •         Chicken stock 1.25  liters
  •          Sweet corn kernels 175 gm
  •        Ginger 1 tsp (Fresh)
  •        Spring onion 4
  •          Seafood sticks 170 gm
  •          Prawns 50 gm
  •          Dry Sherry 4 tbsp
  •          Salt and black pepper
  •         Corn flour 2 tbsp
  •          Carrot flowers for garnishing.

                                               Take the chicken stock in a relish and boil. Then add the spring onions, ginger, prawns. Seafood sticks and sweet corn kernels and then add the salt, black pepper and dry sherry. Mix the corn flour in a small bowl with enough cold water to form a smooth paste. Shake the corn flour paste into the soup and simmer gently for 5 minutes. Serve hot garnished with carrot flowers.
                     It’s Ready dude.


Post a comment