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
Sauce
Thickening:
Corn starch 2 tbsp
Method
Blanch all ingredients.
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.
