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Lung Fung Soup

A luscious oriental non-veg broth made with chicken, egg foam and various vegetables and seasonings. A wholesome soup that can satiate your hunger pangs especially on a rainy day.

New Update
Main ingredientsChicken mince, Eggs, Ginger, Garlic, Green chillies, Vinegar, Dark soy sauce, Green capsicum, Cabbage, Crushed black peppercorns, Chicken stock, Corn flour slurry, Spring onion greens
CuisineOriental
CourseSoup
Prep time15-20 minutes
Cook time20-25 minutes
Serve4
TasteSpicy
Level of cookingEasy
OthersNon vegetarian

Ingredients

  • 150 grams chicken mince (keema)
  • 2 eggs
  • 2 tablespoons oil
  • 1 tablespoon finely chopped ginger
  • 1½ tablespoons finely chopped garlic 
  • 2 green chillies, sliced diagonally
  • 1 teaspoon vinegar
  • 1 teaspoon dark soy sauce
  • 1 green capsicum, finely chopped
  • ¼ cup grated cabbage
  • Salt to taste
  • Crushed black peppercorns to taste
  • 4 cups chicken stock
  • 2 tablespoons corn flour slurry
  • 2 tablespoons chopped spring onion greens

Method

  1. Break the eggs, separate the whites from the yolks and put them in separate bowls. (Reserve the yolks for another recipe.)
  2. Beat the egg whites with a whisk till soft peaks are formed.
  3. Heat oil in a wok, add ginger, garlic and green chillies, mix and sauté for 1-2 minutes. Add chicken mince, mix and sauté on high heat for 2-3 minutes. Add vinegar, mix and cook for 1-2 minutes. Add dark soy sauce, green capsicum and cabbage, mix and sauté for 1-2 minutes.
  4. Add salt and crushed black peppercorns, mix and sauté for 2-3 minutes. Add 4 cups chicken stock, mix and boil. Add corn flour slurry, mix and cook for 2-3 minutes.
  5. Add whisked egg whites and mix lightly and let the soup boil for 1-2 minutes.
  6. Add spring onion greens and mix.
  7. Transfer into individual serving bowls and serve hot. 
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