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
Prawns (kolambi/jhinga) peeled and deveined
Boneless chicken thinly sliced
Black bean paste
White pepper powder
Cornflour/ corn starch
Spring onion greens chopped
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.
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. Lower the heat and simmer for about three minutes. Add the blended sauces, cornflour mixture and salt and simmer for half a minute.
Drizzle chilli oil and serve hot, garnished with spring onion greens.