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Dish of the Week
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Creamy corn and enoki mushroom potage
金菇粟米羹
Ingredients:
One can creamy corn; 100g frozen chicken fillets (鸡柳肉); about 80g enoki mushrooms (金针菇); four cups water; one slice ginger; two tablespoons chopped spring onion and half a tablespoon Shao Hsing wine (or rice wine)
Marinade: One-sixth tablespoon each of ginger juice and Shao Hsing wine; a little salt, cornflour, sesame oil and pepper
Thickening: two to three tablespoons cornflour and one-third cup boiling water
Seasoning: Dash of salt and pepper
Method: 1. Rinse the chicken fillets, pat dry and cut into small cubes, mix it with the marinade. Set aside.
2. Cut out the woody ends of the enoki mushrooms, wash and drain well. Set aside.
3. Saute the ginger slices in a little hot oil. Put the marinated chicken in and fry slightly, splash in the win, pour in four cups of water and cook for 10 minutes until the ingredients are cooked and the aroma of the ginger is released. Remove the ginger slices, set aside.
4. Put the creamy corn and enoki mushrooms in the soup. When boiling again, add the seasoning and the chopped spring onion. Gradually pour the thickening in and stir well. Scoop out and serve hot.(SD-Agencies)
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