Serves: 4 as a starter
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Ingredients:
250g chicken, pork or green shrimps, diced (if using shrimps, reserve four to use whole as a garnish)
1 liter chicken stock or water
75g canned Szechwan preserved vegetables
1 egg white, lightly beaten
1 teaspoon cornflour, dissolved in 3 tablespoons water
1-2 red chilies, seeded and finely chopped
1 teaspoon black pepper
2 tablespoons sesame oil
To garnish: chopped spring onions or crisply fried shallots
Methods:
In a large saucepan, bring the first three ingredients to the boil. Simmer for 10 minutes if using chicken or pork, 5 minutes if using shrimps. Add the remaining ingredients and stir gently over a low heat. After 5 minutes or so, when the soup has thickened slightly, remove it from the heat, sprinkle with the garnishes and serve in warm bowls.
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Asian Recipes **
