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  • जमीन जायदाद

    Soup for Iftar

    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.

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