Ingredients
1 – 2 packs Snow Crab Leg (250g each, thaw & remove meat)
1 small bundle Glass Noodles (soaked & cut short)
6 – 8 pcs Black Fungus (soaked & sliced thinly)
4 – 5 Dried Mushrooms (soaked & sliced, keep soaking water)
6 – 8 Mini Dried Scallops (soaked & shredded; keep soaking water)
1 bundle Enoki Mushrooms ( trimmed end and cut short)
½ Carrot (shredded)
1 Egg (beaten)
1.2L Water
1 Chicken Cube
1 tbsp Oyster Sauce
1 tbsp Light Soy Sauce
1 tsp Sesame Oil
Few Drops Shaoxing Or Huatiao Wine (optional)
White Pepper, Parsley
Cornstarch Mixture: 3 tbsp Cornstarch + 3 tbsp Water
Method
- Make soup base: Bring water + chicken cube + scallop & mushroom soaking water to a boil.
- Add shredded scallops, mushrooms & black fungus. Simmer 10 minutes.
- Add carrot, enoki mushrooms & glass noodles. Cook 5 minutes.
- Add cornstarch mixture gradually until thickened.
- Lower heat, slowly drizzle in beaten egg while stirring gently.
- Add crab meat (last step): Stir in gently so the chunks stay whole.
- Season with oyster sauce, soy sauce, sesame oil, few drops Shaoxing or Huatiao wine, and white pepper.
- Garnish with parsley and serve
Recipe by Susan
