Chinese Soup with Pickled Vegetables, Beancurd and Mixed Meat Recipe

Chinese Soup with Pickled Vegetables, Beancurd and Mixed Meat Recipe

Ingredients :

2 squares soft beancurd

185g (6 oz) mixed, pickled vegetables (canned)

2 medium tomatoes

1 medium cucumber

6 raw prawns (optional)

2 tsp Chinese wine

100g (3.5 oz) chicken, diced

100g (3.5 oz) pork, shredded

8 cups cold water



6 spring onions, shredded

small bunch fresh coriander leaves

2 green chilies (optional)

Method :

Drain beancurd and cut into thin slices. Drain pickled vegetables and rinse in cold water to remove excess salt. Slice or chop roughly. Wipe tomato and cucumber and cut into even sized pieces. Peel and devein prawns, sprinkle with Chinese wine and marinate for 10 minutes.

Put diced chicken and shredded pork in a large pot with pickled vegetables. Cover with cold water and bring to the boil. Lower heat slightly and simmer for 10 minutes. Add cucumber, tomatoes and prawns and cook for  minutes. Season to taste with salt and pepper.

Just before serving, add sliced beancurd and spring onions. Heat through. Garnish with coriander leaves and shredded chili.

- This delicious soup was discovered at an outdoor restaurant on the waterfront in Malacca (Melaka) city.

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