Abalone and Chicken Soup Recipe
Ingredients
| Canned abalone | 1 Cup (16 tbs), thinly sliced | |
| Black mushrooms | 2 | |
| Bamboo shoots slices | 2 | |
| Chicken breast | 1 Cup (16 tbs), boiled and shredded | |
| Stock | 6 Cup (96 tbs) | |
| Spring onions | 2 | |
| Salt | 2 Teaspoon | |
| Wine | 1 Tablespoon | |
| Ginger | 1 Tablespoon, chopped | |
| Snow peas | 6 , boiled (Gavar Fall) |
Directions
Slice bamboo shoots and mushrooms very thinly.
Boil the stock, add shredded chicken, mushrooms, bamboo shoots, ginger and onions.
Cook for 5 minutes.
Add abalone, wine and salt.
Stir and let it cook for a further 5 minutes.
Remove from fire and garnish with snow peas.
Serve hot.
VEGETARIAN VERSION:
Omit chicken and abalone.
Use 2 cups vegetarian chicken instead and proceed as given above.
Boil the stock, add shredded chicken, mushrooms, bamboo shoots, ginger and onions.
Cook for 5 minutes.
Add abalone, wine and salt.
Stir and let it cook for a further 5 minutes.
Remove from fire and garnish with snow peas.
Serve hot.
VEGETARIAN VERSION:
Omit chicken and abalone.
Use 2 cups vegetarian chicken instead and proceed as given above.
Chef
