Description

A Treasure from the Far East

Ingredients

1/3 rd cup Chicken Mince

2 Tbsp Carrots, diced into small cubes

2 Tbsp White Mushrooms, diced small

2 Tbsp Shiitake Mushrooms, diced small

2 Tbsp Corn Kernels

2 Tbsp Spring Onion, finely chopped

2 Tbsp Bamboo shoots ( Optional)

1 Tbsp Garlic, minced

4 cups of Water

1 Tbsp Chicken Broth Powder ( you may use freshly made stock instead if you don’t have ready access to the broth powder)

1/2 Tsp White Pepper Powder

1/2 Tsp Sugar

Salt to taste

2 Tsp Cornstarch mixed with 3 Tbsp water

1 Egg, beaten

1 Tbsp Sesame Oil

A couple of Almonds, peeled, sliced and toasted

Instructions

1) Boil 4 cups water. Once the water starts boiling add the chicken mince. Add the carrots, white mushrooms, shiitake mushrooms, corn kernels, spring onion/scallions, minced garlic and bamboo shoots.

2) Cook for 1- 2 mins before adding the chicken broth powder, white pepper powder, sugar and salt to taste. Stir and combine well. Cook for another 3 – 4 mins.

3) Mix corn starch with 2-3 Tbsp water. Pour over and stir well. Bring to boil so that the soup consistency slightly thickens.

4) Pour 1 beaten into the soup stirring continuously. Lastly add 1 Tbsp of sesame oil before taking off the heat. Stir to mix evenly.

5) Pour into individual soup bowls, garnish with sliced toasted almonds and serve immediately.

Notes

I have used pak choy in the Eight Treasure as I love having some greens in my soup.

Nutrition

Serving Size: 3