How to make Three Flavour Soup - Prawn and chicken soup flavoured with black bean paste, oyster sauce and vinegar

This recipe is from the book Best of Chinese Cooking.

Main Ingredients : Prawns, Boneless Chicken (हड्डी रहित चिकन)

Cuisine : Chinese

Course : Soups

Three Flavour Soup

Some say Chinese cuisine is 400,000 years old going back to the Peking Man and his use of fire. Some other accounts of the history of Chinese cuisine takes the beginning to the Chinese stone age. However today Chinese cuisine enjoys the distinction of being the most popular in the world.
All this furore about Chinese food can make one wonder what is so special about this cuisine.  To put it in one word it is wholesome.  It has the characteristics of being nutritious, economical, balanced and delicious. It cannot be gainsaid that Chinese food is popular the world over and it can be adapted into our modern lifestyles as the strong link between diet and health of body, mind and spirit is epitomized in Chinese cookery. We all desire harmony in our lives and this works on the ancient Taoist principle of Yin and Yang in which balance and contrast are the key. Each Chinese dish reflects a balance of taste, texture, aroma and colour. Be it sweet, sour, pungent, hot, salty or spicy – all the six basic flavours are incorporated deftly in all Chinese dishes.

Three Flavour Soup Recipe Card

Three Flavour Soup
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Prep Time : 16-20 minutes

Cook time : 16-20 minutes

Serve :

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Three Flavour Soup Recipe

  • Prawns peeled and deveined 6-8

  • Boneless Chicken thinly sliced 100 grams

  • Black bean paste 1 tablespoon

  • Oyster sauce 2 teaspoons

  • Vinegar 2 teaspoons

  • White pepper powder 1/4 teaspoon

  • Chicken stock 4-5 cups

  • Cornflour/ corn starch 1 tablespoon

  • Salt to taste

  • Chilli oil 1 tablespoon

  • Spring onion greens chopped 1 stalk

Method

Step 1

If the prawns are large, cut each in half lengthways, otherwise leave them whole. Mix the black bean paste, oyster sauce, vinegar, white pepper powder in half a cup of chicken stock and set aside.

Step 2

Heat the remaining chicken stock in a wok or a pan, bring it to a boil. Dust the chicken and prawns in half tablespoon of cornflour and gently slide them into the boiling stock.

Step 3

Mix the remaining cornflour in half a cup of water. Lower the heat and simmer for about three minutes. Add the blended sauces, cornflour mixture and salt and simmer for half a minute.

Step 4

Drizzle chilli oil and serve hot, garnished with spring onion greens.

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