Hot and sour soup (serves 4)

Friday - - Leisure -

Cam­era Press

Prep time: 30 mins In­gre­di­ents 1 tbsp canola oil 2 eggs, beaten with salt and freshly ground pep­per 900ml canned chicken con­sommé 2 tbsp soy sauce 2 tbsp white vine­gar 1 tsp sugar 1 bunch scal­lions, thinly sliced on the di­ag­o­nal 2 car­rots, grated 400g cooked chicken, shred­ded fresh co­rian­der, to gar­nish Method 1. Heat oil in omelette pan, add eggs and cook un­til just set, lift­ing up edge of omelette so un­set egg runs un­derneath. Turn over and cook other side. Slide on to a board and roll up. Let cool, seam side down. 2. Pour con­sommé into large pan. Add soy sauce, vine­gar, sugar and sea­son to taste. Heat gen­tly, add scal­lions and car­rots, and sim­mer for 5 min­utes un­til just ten­der. Stir in chicken and heat through. 3. Cut omelette cross­wise into fine strips. Taste soup and add more soy sauce, vine­gar or sugar if needed. La­dle soup into warmed bowls and scat­ter with omelette shreds. Gar­nish with co­rian­der and serve.

Cook­ing time: 15 mins

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