Chicken, Sea Cucumber and Prawn Soup

Ingredients
  • 4 oz Chicken breast
  • 1 Sea cucumber
  • 3 Grass shrimp
  • 5 cup Soup stock
  • 1 tsp Salt
  • 1 Cucumber
  • ½ cup Green onion, shredded

Ingredients A:

  • ⅓ tsp Salt
  • 1 tsp Wine
  • ½ tbsp Cornstarch

Ingredients B:

  • ¼ tsp Salt.
  • ½ tbsp Wine
  • ½ tbsp Cornstarch
  • 1 tbsp Egg white
Preparation
  1. Cut chicken breast into strings, marinate with “Ingredients A” for a while, boil in boiling water for a few seconds, when done, remove and place on one side of soup bowl.
  2. Devein the shelled shrimps. Cut into half horizontally, marinate with “Ingredients B” for 10 minutes. Cook in 2 cup boiling soup stock, season with lt. salt, remove to the other side of soup bowl.
  3. Cut cucumber into thin slices, cook in 1 cup soup stock for half minute, remove, arrange into two lines beside shrimp and chicken.
  4. Heat 2 cup soup stock in wok, add sea cucumber, bring to a boil, add soysauce, place sea cucumber between cucumbers, pour soup in bowl, add pepper & sesame oil. Serve.
Other Recipes

Baked Prawns Western Style

Steamed Chicken Balls Soup

Braised Duck with Boby Taro

Bean Curd Dumplings with Crab Sauce

Taro and Mushroom Cake

Quick Stir-Fied Squid Rolls (with Chinese Passley)

Cantonese Fried Noodles

Sliced Kidney with Chili Sauce