Ingredients:
8 bean curd square ( fried )
1 medium carrot ( sliced )
10 dried Chinese mushroom ( soaked & cut into 1/2 )
30 gm canned bamboo shoots ( sliced )
30 gm cloud ear fungus ( soaked & cut )
30 gm cauliflower floats
30 gm broccoli floats
100 gm chicken liver ( sliced )
Few cups of chicken stock
Chinese cooking wine
soy sauce to taste
pepper to taste
2 stalks of spring onions ( cut )
METHOD:
Bring chicken stock to boil in a clay pot & put in all vegetables,
chicken liver , mushroom & fungus, boil for 5 minutes, add
bean curd cook for 5 more minutes.
Season with soy sauce, pepper & wine, sprinkle with spring
onions, serve hot.
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