Chinese Soup
12 ingredients
3 steps
Ingredients
- 15 g butter
- 500 g chicken giblets
- 1 bunch greens, roughly chopped
- 1 None red chilli, deseeded and chopped
- 1 None bay leaf
- 1 litre water
- 2 medium eggs
- 2 tbsp semi-skimmed milk
- 1 tbsp oil
- 100 g shiitake mushrooms, chopped
- 1-2 tbsp soy sauce
- 1 None spring onion, sliced
Directions
-
1Heat 1/2 tbsp butter in a saucepan and brown the giblets. Add the greens, chili and bay leaf to the giblets and briefly saute. Add 4 cups water, bring to a boil, season and simmer for about 45 mins.
-
2Meanwhile, whisk together the eggs and milk and season. Lightly grease a small saute pan, pour in the egg mixture and cook over low heat. When set, let cool for 5 mins then cut into diamonds.
-
3To finish the soup, pour it through a strainer and bring it to a boil again. Heat 1 tbsp olive oil and saute the mushrooms then add to the soup together with the soy sauce and spring onion. Season and serve in bowls with the egg diamonds.
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