Chinese Recipes

 
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Materials    Serving 4-6 persons  Serving 4-6 persons   

Beancurd    3 pcs
Water     1 liter
Chicken Meat    120 g
Dry Black Mushrooms     3 pcs
Chinese Ham      1 small slice 
Green Pea     2 tbsp
Shells Moved Peanut      2 tbsp

Potage Solutioning
Salt     2 tbsp
Egg    1 pc
Oil    1 tbsp
Cornflour    2 tbsp
   Salt     2 tbsp
Egg    1 pc
Oil    1 tbsp
Cornflour    2 tbsp

Steps
1)   Boil chicken in 1 liter of hot water for 5 minutes
2)   Take out and shred, soup for use
3)   Soak dry black mushroom and China ham, wipe out water, then shred
4)   Whisk the doufu, then add  potage and mix it well
5)   Boil doufu with 500ml of chicken soup and mix well
6)   Heat other 500ml of chicken soup in wok, add shredded black mushroom
7)   Add mixed doufu, peanut and shredded China ham, stir mix until soup boiled    
8)   Add pea while potage is boiled again, then add pea, serve

Remark 
tbsp -     table spoon
Potage is served better with some pepper