Three Flavour Soup

Ingredients

• 6-8 prawns, peeled and deveined                                                                              
• 100 grams boneless chicken, thinly sliced                                                     
• 1 tablespoon black bean paste                                    
• 2 teaspoons oyster sauce                                                        
• 2 teaspoons vinegar                                                    
• ¼ teaspoon white pepper powder                                          
• 4-5 cups chicken stock                                                           
• 1 tablespoon cornflour                                                           
• Salt to taste
• 1 tablespoon chilli oil                                                 
• 1 stalk spring onion greens, chopped

Method

1. If the prawns are large, cut each in half lengthways, otherwise leave them whole.   
2. Mix the black bean paste, oyster sauce, vinegar, white pepper powder in half a cup of chicken stock and set aside.
3. 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.  Mix the remaining cornflour in half a cup of water.
4. Lower the heat and simmer for about three minutes.  Add the blended sauces, cornflour mixture and salt and simmer for half a minute.
5. Drizzle chilli oil and serve hot, garnished with spring onion greens.

Nutrition Info