Today's recipe is too easy. It prompted one of my housemates, after eating it for the nth time, to exclaim "Wow! You never fail hor!". This is a good substitute for those who rather not be cruel and eat the real thing. Ladies and gentlemen, faux shark's fins soup!
*** Ingredients
Looks complicated but it's really easy to make! Ingredients can be found everywhere too!
- 1 egg
- 1 chicken breast
- 1 small packet glass noodles (aka "dang hoon")
- Crabsticks and prawns (o), diced
- 1 packet/can of straw mushrooms (o), cut to about 1 inch long
- 3-4 chinese mushrooms, soaked and sliced
- Shredded carrot
- Water
- Fish sauce
- Oyster sauce
- Corn starch
(o) denotes optional ingredients
*** Dumping Everything Together
- Dump the chicken into a pot of boiling water. Boil until it gets cooked.
Can use the steam to steam your face. Easier to squeeze blackheads later. Muahahahaha!!!
- Put the glass noodles into the bowl.
Remember to remove the string that ties it together. Unless you like the taste in which case I shall not be responsible if you get hospitalised after trying this recipe. Wait! I am not responsible even if you remove the string and still get hospitalised.
- Pour boiling water into the bowl to cook the noodles. Drain the water and cut the noodles 4-5 times with the scissors.
- Remove the chicken lumps from the pot. Keep the liquid in the pot.
Spot the chicken kidney!
- Allow the lumps to cool before shredding.
- Add glass noodles to the pot of chicken stock.
The chicken lumps should already be cooling in a bowl, not still boiling in the pot. Hmmm...
- Throw in the seafood and straw mushrooms.
Expensive dish! You can omit the prawns if you want to.
-Throw in the chinese mushrooms, shredded carrot, and shredded chicken.
After this the carrot will turn the soup orange but do not panic. By the way, I read that too much carrot is not good for pregnant women. Got to take care of the lump!
- Season the stock with oyster sauce and fish sauce.
This is the hard part. You need to taste the soup to determine how much to add for each. I cannot tell you the quantity because like most great chefs, I use my perfect estimation. :P
- After everything is boiled and cooked, add about a tablespoon of corn starch into a bowl and mix with water. Stir to dissolve lumps.
- Pouring slowly, add the corn starch mixture to the soup in the pot, stirring as you go. This thickens the soup, giving it the perfect imitation look.
- Beat the egg in a bowl.
- Pour about half the egg into the pot and allow to sit on the surface of the soup for 30 seconds. Do not stir! I did this the first time I cooked this and it tasted like egg soup. You don't want the cheapest ingredient to be the center of the taste!
- Repeat with the remaining half of the egg. After 30 seconds, stir the soup to spread the egg.
- Take out a huge bowl because you are going to need it.
*** Ta-da!!!
Enjoy the goodness of shark's fins soup without the shark bleeding to death!
Super nice, can?!?!?!
2 comments:
I'm reading ure blog as I eat ta-pao-ed ban3 mian4, and I must say ure soup looks infinitely nicer!
Ban mian can da bao meh?! Pong pong already!
Coincidentally, my next idiot-proofed recipe will be that! We just made that on Sat. Stay tuned!
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