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Ingredients
- Chicken stock - 1.5 liters (7
cups)
- Pepper mint leaves - 50 pieces
- ginger (shredded) - 2
tablespoons
- Cloud ears (soaked) - 8 pieces
- Spring onions (chopped) - 1
stalk
- Eggs - 2 pieces
- Chinese cooking wine - 2
tablespoons
- Cooking oil - 1 tablespoon
- Salt and pepper to taste
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Method
- Heat up oil in a deep pan or
wok, add ginger and sir-fry until fragrant.
- Add chicken stock and cloud
ears in and bring to boil.
- Beat the eggs lightly and add
into the soup slowly and well spread then add the pepper mint
leaves and bring to boil again.
- Add cooking wine, salt, pepper
and garnish the soup with chopped spring onions.
- serve while hot.
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