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| Dried oak-mushrooms 150g, chicken breast 150g, egg 30g, clear refined rice wine 40g, salt, potato starch, seasoning wine, seasoned soup (sea tangle soup 100g, soy sauce 20g, sugar) |
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1. Cut off the edges of the oak-mushrooms and dry after cleaning.
2. Mix rice wine, egg, and salt with the minced chicken breast.
3. Paste starch inside of the oak-mushroom and fill it up with 1 and 2.
Fry 3 in oil then pour boiling water on 3 to take out the oil.
5. Add 3 to seasoned soup and boil for about 30 minutes. |
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