Soup for Iftar

लाइफस्टाइल

MUSHROOM SOUP WITH POACHED QUAIL EGG

Ingredients

2tbsp olive oil

250g chicken thinly sliced

2tsp garlic powder

250g enoki or any kind of mushroom

Salt and pepper

3 cups chicken stock

1 cup tomato cube

500gm bok choy

1tbsp soya sauce

1tbsp oyster sauce

1tbsp white vinegar

1tsp sugar

12 quail eggs (chicken egg also applicable, but reduced numbers)

½ cup coriander leaf  

Method

Marinate the chicken with garlic powder, salt and pepper for 10 minutes. Sauté in olive oil for 4/5 minutes in medium heat. Add the Enoki or mushrooms. Sauté till there is no water left. In a soup pot, add the chicken stock and bring it to boil, then add the tomato and bok choy, soya sauce and oyster sauce. Let it simmer for 5 minutes. Add the sugar and vinegar, taste and adjust. Stir in the chicken, and gradually add the quail or chicken eggs, one by one. Remove from the heat after 2 minutes.

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