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GOLDEN INGOT SOUP
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Cooking Time
mins -
Difficulty
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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.
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