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Pickled Vegetable, Chicken and Bean Curd Soup Recipe

Pickled Vegetable, Chicken and Bean Curd Soup Recipe

Pickled Vegetable, Chicken and Bean Curd Soup Recipe

Ingredients :

    • Minced chicken 100 g
    • Salt 11/2 tsp
    • Ground white pepper 1/4 tsp
    • Potato fl our 1 tsp
    • Cooking oil 1/2 Tbsp
    • Garlic 1 clove, peeled and minced
    • Pickled vegetables (harm choy) 35 g, rinsed
    • Fresh chicken stock 1 litre
    • Silken soft bean curd (taufu) 300 g, diced
    • Spring onion (scallion) 1, chopped

Method :

    1. Season chicken with a pinch of salt, pepper and potato fl our and set aside for 15 minutes.
    2. Heat oil in a soup pot and stir-fry garlic and pickled vegetables until fragrant. Add seasoned chicken and cook until it changes colour.
    3. Add chicken stock and remaining salt. Stir and bring to the boil. Reduce heat and simmer for 2–3 minutes.
    4. Add bean curd and when stock boils again, sprinkle in chopped spring onion. Serve hot.

Preparation time : 15 minutes
Cooking time : 15 minutes
Serves 4