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A soup that makes a perfect addition to your Chinese New Year feast.
Ingredients
12
servings
This dish has been optimized for 12 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:
In a stock pot, add water, ginger and MAGGI® Homemade Chicken Stock and bring it to a boil. Add chicken and cook for 20 minutes until it’s cooked. Remove chicken, let it cool and shred the meat.
Step2
10 Min
Add shredded chicken back into the stock pot and let it continue boiling. Add in fish maw, black mushroom, carrots and water chestnuts. Mix in the seasoning ingredients (pepper, sugar, sesame oil, MAGGI® Oyster Sauce and thick soy sauce). Bring to a boil and add corn flour to thicken the soup.
Step3
5 Min
Remove soup from the heat and gently pour in the beaten eggs. When eggs are cooked, turn off heat and serve!
In a stock pot, add water, ginger and MAGGI® Homemade Chicken Stock and bring it to a boil. Add chicken and cook for 20 minutes until it’s cooked. Remove chicken, let it cool and shred the meat.
Step2
of
3
:
Fish Maw, Black Mushrooms, Carrot, Sugar, Sesame Oil, MAGGI® Oyster Sauce, Corn Flour, Thick Soy Sauce, Pepper, Water Chestnut
Add shredded chicken back into the stock pot and let it continue boiling. Add in fish maw, black mushroom, carrots and water chestnuts. Mix in the seasoning ingredients (pepper, sugar, sesame oil, MAGGI® Oyster Sauce and thick soy sauce). Bring to a boil and add corn flour to thicken the soup.
Step3
of
3
:
Egg, Black Vinegar, Coriander Leaves
Remove soup from the heat and gently pour in the beaten eggs. When eggs are cooked, turn off heat and serve!
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