November 6, 2013

SzeChuan Soup

{by ‘Chef’ Moi}

酸辣汤是一道非常营养及开胃的羹汤。它是我家人无法抗拒的汤品。材料丰富又易取得。低脂高蛋白质的鸡胸肉对健康非常有帮助。记得儿子小时候不敢吃木耳及罗卜, 不过这两样食材加入酸辣汤中就可轻易入口, 就这样他不在排斥它了。材料看起来好像多了一些, 做法其贯很简单。不油不腻,酸度刚刚好, 少热量, 轻松没负坦也是女儿爱它的原因之一。

Szechuan soup is an incredibly nutritious and appetizing dish. It is simply irresistible in our family. Ingredients are abundant yet easy to find. Also, chicken breast; which is famous for its low fat and high protein quality is highly beneficial for health. My son didn’t fancy eating black fungus and carrot when he was young, but these 2 ingredients when combined together with this soup become easy to consume and just like that, he stops boycotting them. Ingredients may seem bountiful but the preparation is actually very simple. Being a non oily dish with just the right dash of sourness, low in calories, and lightweight, are few of the many reasons why my daughter loves it too.

材料 / Ingredient: (Serves 4)

做法 / Method:

1. Marinade chicken and set aside.
2. Heat up wok with 2T oil. Stir fry carrot until the oil turns orange with carotene. Set aside.
3. Stir fry mushrooms, black fungus, and garlic for about 1 minute, then add in bamboo, tung choy, carrot, and Seasoning 1.
4. Bring to a boil.
5. Reduce heat. Add in chicken followed by thickening. Stir well.
    
   
6. Remove from heat. Slowly add in egg mixture in a steady stream. Cover for 1 minute.
    
   
7. Lastly, add in Seasoning 2. Serve!