Chinese Recipes
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Ingredients
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| 1 |
Cellophane noodles, soaked in water |
2 cups |
| 2 |
Dried Chinese mushrooms |
12 |
| 3 |
Cooked chicken, finely chopped |
1/2 cup |
| 4 |
Chicken broth or chicken stock |
6 cups |
| 5 |
Oil |
1 tablespoon |
| 6 |
Dark soy sauce |
1 tablespoon |
| 7 |
Sugar |
2 teaspoons |
| 8 |
Hot water |
1/ 2 cup |
| 9 |
Cooked prawns, chopped |
1/ 2 cup |
| 10 |
Fresh bean curd [tofu], chopped |
1/ 2 cup |
| 11 |
Light soy sauce |
1 tablespoon |
| 12 |
Rice wine vinegar |
1 tablespoon |
| 13 |
Eggs, beaten |
2 |
| 14 |
Chili oil |
1 teaspoon |
| 15 |
Corn flour, dissolved in 4 tablespoons of cold water |
1+ 1/2 tablespoons |
| 16 |
Salt |
to taste |
| 17 |
Black pepper powder |
to taste |
| Method |
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Soak the mushrooms in hot water for 30 minutes, drain, cut off and discard
the stems, and slice the mushroom caps finely. Heat oil in a pan, add
mushrooms and chicken and fry until light brown. Now add dark soy sauce,
sugar and 1/2 cup of water, cover and simmer, until the water is almost
absorbed. Add prawns and bean curd and stir-fry for 1 minute. Add stock
and noodles, bring to a boil and simmer for 3 minutes. Now add light soy
sauce, vinegar, wine and chili oil. Pour the beaten eggs into simmering soup
by stirring constantly, until the eggs separated into fine shreds. Season the
soup with salt and pepper, now add corn flour mixture, bring to a boil and
cook until thickens. Serve.
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| Servings -3 |
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| Introduction
of the dish |
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It is a simple nutritious and delicious recipe of Szechwan soup.
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