Soup - Rice-field Eel Soup

Ingredient Rice-field eel (shredded) 2 taels Shredded bamboo shoot 2 taels Shredded cha-siu 1 tael Shredded shitake mushroom 1 tael Blanching chive 1 tael Shredded dried tangerine peel 3 chiens Shredded ginger 3 chiens

Seasoning

• Stock 26 taels

• Dark soy 1/2 tsp

• Oil 1/2 tbsp

• Chicken powder 1 tsp

• Sugar 1/4 tsp

• Salt a pinch

• Thickening:

• Corn starch 2 tbsp

1. Blanch all ingredients.

2. Heat stock and all seasonings. Add all ingredients and stir with Chinese turner gently until done. Bring it to a boil for 2 minutes. Thicken the soup with corn starch solution.