| EGG AND MUSHROOM SOUP |
5 pcs. dried mushroom
1 ? tsps. soy sauce
1 tsp. salt
4 c. chicken stock
? tbsp. cooking oil
Wash mushroom, and soak in a cup of water. Set aside. Beat eggs, set aside. Boil chicken stock, add mushrooms with the water in which they were soaked. Boil 5 minutes. Season with soy sauce and salt. Stir in the cooking oil and beaten egg. Serve hot.
| RICE SOUP |
? c. cooking oil 8 c. chicken stock
1 tbsp. rice wine ? tsp. sesame oil
? k. lean pork, diced 1 large pc. burnt rise
1 tbsp. sugar 3 stalks leeks, cut in 1/2? pcs.
? k. shrimp, diced 2 pcs. bamboo shoots, diced
2 tsps. salt 5 pcs. dried mushroom,
5 pcs. sea cucumber, strips soaked then cut in strips
3 tbsp. cornstarch ? c. soy sauce
dispersed in ? c. water
Saut? pork meat, shrimp and sea cucumber in hot oil. Add to stock and boil. Drop the mushrooms, leeks, bamboo shoots, soy sauce, rice wine, sugar, and salt. Thicken with cornstarch. Flavor with sesame oil. Fry burnt rice till it puffs. Serve soup topped with puffed rice.
| CHICKEN GARLIC SOUP |
2 tbsp olive oil or cooking oil
2 garlic, chopped
4 c water
2 pcs. knorr chicken cubes
? chicken meat, slice thinly
2 pcs egg, beaten
Over a medium flame, saut? garlic in oil until golden brown. Add water and to a boil. And the chicken cubes and chicken. Simmer until meat is cooked. Drizzle the egg in a thin stream while the soup continuously. Serve hot.
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