Soup for Iftar

• Nov 19, 2020

MUSHROOM SOUP WITH POACHED QUAIL EGG

Ingredients

2tbsp olive oil

250g chicken thinly sliced

2tsp garlic powder

250g enoki or any kind of mushroom

Salt and pepper

3 cups chicken stock

1 cup tomato cube

500gm bok choy

1tbsp soya sauce

1tbsp oyster sauce

1tbsp white vinegar

1tsp sugar

12 quail eggs (chicken egg also applicable, but reduced numbers)

½ cup coriander leaf  

Method

Marinate the chicken with garlic powder, salt and pepper for 10 minutes. Sauté in olive oil for 4/5 minutes in medium heat. Add the Enoki or mushrooms. Sauté till there is no water left. In a soup pot, add the chicken stock and bring it to boil, then add the tomato and bok choy, soya sauce and oyster sauce. Let it simmer for 5 minutes. Add the sugar and vinegar, taste and adjust. Stir in the chicken, and gradually add the quail or chicken eggs, one by one. Remove from the heat after 2 minutes.