Ingredients for Lung Fung Soup
- Boneless Chicken
- 10g dried black mushrooms, soaked in hot water until soft
- 50g bamboo shoot, finely diced
- Carrots
- French Beans
- 2 tbsp chopped fresh coriander leaves
- 2 large eggs, lightly beaten
- 600ml chicken stock
- Dark Soya Sauce
- Salt
- Ajinomoto
- Sugar
- 1 tsp cornflour for chicken and shrimp, 1 tbsp cornflour for slurry
- Shrimp
- Black Pepper
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How to Make Lung Fung Soup
- Soak dried black mushrooms in hot water for at least 20 minutes until soft. Remove stalks and rinse thoroughly.
- Finely dice the bamboo shoot and mixed vegetables.
- Finely dice the chicken breast and shrimps. In a small bowl, mix the diced chicken and shrimp with 1 teaspoon of cornflour.
- In a separate small bowl, whisk together 1 tablespoon of cornflour with 2 tablespoons of cold water to create a cornstarch slurry.
- Heat the chicken stock in a wok or large pot over medium heat.
- Add the diced chicken and shrimp to the hot stock and briefly blanch until cooked through. Remove and set aside.
- Bring the stock to a boil. Add the diced bamboo shoots, vegetables, and rehydrated black mushrooms.
- Once the soup returns to a boil, reduce heat to low and simmer for 5 minutes.
- Stir in the soy sauce, oyster sauce, and salt. Slowly pour in the cornstarch slurry, stirring continuously to prevent lumps.
- Bring the soup back to a gentle simmer. Slowly drizzle in the beaten eggs while continuously stirring until the eggs form delicate strands.
- Stir in the chopped coriander leaves. Remove from heat immediately.
- Serve hot and enjoy your delicious Lung Fung Soup!
Nutrition Information (Approximate per serving)
Sodium
172 g
Sugar
58g
Fat
20g
Carbs
24g
