LUNG FUNG SOUP

Lung Fung Soup image

Make and share this Lung Fung Soup recipe from Food.com.

Provided by Fouzia Parkar

Categories Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

160 g boneless chicken
4 black mushrooms
1 bamboo shoot, skinned and cooked
16 g carrots
16 g French beans
16 g coriander leaves
2 eggs, beaten
6 cups chicken stock
1 teaspoon dark soya sauce
33 g salt
33 g ajinomoto
33 g sugar
250 g cornflour
200 g shrimp
1 pinch black pepper

Steps:

Soak black mushrooms until soft.
Remove the stalks and wash.
Cut the bamboo shoot and vegetables into small dices.
Also cut the chicken and shrimps into small dices and mix 1 tsp of cornflour well.
Use the remaining cornflour to make corn-starch solution.
Heat chicken stock in a wok.
Scald the chicken and shrimps till cooked.
Bring the stock to a boil and add the vegetables, bamboo shoot and mushrooms (in the order written in ingredients).
When this comes to boil, add seasoning and stir in corn starch stirring continuously.
Bring to boil and add the coriander leaves and the beaten eggs stirring continuously.
When the eggs float on top remove from flame.

Nutrition Facts : Calories 563.3, Fat 15.8, SaturatedFat 4.1, Cholesterol 196.8, Sodium 4142.2, Carbohydrate 73.3, Fiber 6, Sugar 14.7, Protein 31.8

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