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GOLDEN INGOT SOUP

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Total

  • eggs 4, lightly beaten
  • cornflour 1/3 tbsp, mixed with
  • 3/4 tbsp of water
  • salt 1/2 tsp
  • pork mince 100 g
  • red chilli, minced
  • spring onion 1/2 tbsp, white portion only and thinly sliced
  • oil 6 tbsp
  • ginger 2 slices
  • Baby kailan 4 stalks
  • 1/2 tbsp Hao Chi seasoning
  • white pepper 1/2 tsp
  • light soy sauce 1/2 tsp
  • water 1/2 tsp
  • cornflour 1/2 tsp
  • Knorr chicken cube 1/2
  • water 1/2 litre
  • light soy sauce 1/2 tsp
  • white pepper a dash
  • sesame oil 1/4 tsp
  • 1 After mixing corn flour with water, let it settle for 5 minutes. When the starch settles at the bottom of the bowl, pour excess water out. Keep the starch.
  • 2 Marinate pork and let it rest for 20 minutes.
  • 3 Heat oil and quick-fry pork for 2 minutes. Remove pork and drain off excess liquid.
  • 4 Add starch and salt to egg batter. Beat well but avoid excessive air bubble.
  • 5 Heat frying pan with 1 tbsp of oil.
  • 6 Pour 1 tbsp of egg in the center of the frying pan. Swirl until it forms a circular shape. Fry for 30 seconds. Add a small dollop of meat on one side of the omelette.
  • 7 Fold the other side of the omelette over and form a half-moon shape. Make sure the edges are sealed.
  • 8 Remove and transfer to a serving plate.
  • 9 Continue Step 6 until all batter is finished. Set ingots aside.
  • 10 (For the Soup)Pan-fry ginger slices until they turn slightly golden brown.
  • 11 Pour water and boil.
  • 12 Add Knorr Chicken cube and simmer for 5 minutes.
  • 13 Add baby kalian and ingots. Simmer for 3 minutes.
  • 14 Add sesame oil and pepper.
  • 15 Serve hot.