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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.

Preparation Time : 16-20 minutes

Cooking time : 16-20 minutes

Servings :

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Main Ingredients

Prawns (kolambi/jhinga), Boneless chicken

Cuisine

Chinese

Course

Soup

Level Of Cooking

Easy

Favourites

Ingredients

Prawns (kolambi/jhinga) 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.