Ingredients:
Sharkfins – 40 gms
Ginger – 10 gms, chopped
Chinese Wine – 2 tsp
Chicken Stock – 2 cups
Vermicelli – 10 gms, soaked in water
Black Fungus – 10 gms, soaked in water
Bamboo Shoots – 10 gms
Beancurd – 10 gms
Chicken – 10 gms, boiled, shredded
White Pepper Powder – 2 tsp
Salt – 2 tsp
Ajinomoto – 1 tsp
Soy Sauce – 2 tsp
Black Vinegar – 2 tsp
Cornflour – 1 tsp, dissolved in water
Eggs – 2, whisked
Chilli Oil – 1 tsp
Method:
1. Steam the sharkfins with the ginger and Chinese wine.
2. Remove from the heat and keep aside.
3. Heat the chicken stock in a pan.
4. Add the vermicelli, black fungus, sharkfins, bamboo shoots, Beancurd and chicken.
5. Cook for a few minutes.
6. Stir in the white pepper powder, salt, ajinomoto, soy sauce and black vinegar.
7. Mix in the cornflour dissolved in water to thicken the soup.
8. Stir in the egg and chilli oil.
9. Remove from the heat, transfer into s serving bowl.
