This simple soup recipe is a breakfast favourite from Hong Kong. An amazing way to start the day, it can also be adapted to suit tastebuds for a starter or light lunch.
Serves 2
Ready in 45 minutes
Per serving:
684kcals
22.2g fat (4.1g saturated)
19g protein
94.9g carbs
7.3g sugar
3.6g salt
1. Finely slice the spring onions, keeping the white and green parts apart. Combine the green bits with the salad leaves in a bowl and set aside.
Before serving, stir in the leaves so that they wilt ... just.
2. Heat the oil gently in a saucepan. When hot, add the onion whites, ginger and garlic and stir-fry for 2-3 minutes. Add the rice, stir, then add the wine or sherry and bubble for a minute or so. Add the soy, vinegar and stock and simmer, stirring occasionally, for at least 30 minutes. The rice should be almost falling apart to make a thick soup-like dish. Keep it thick or add more stock, seasoning as you go (balance salty soy with the vinegar's sharpness).
3. Poach the eggs, then place 1 in each soup with a pinch of dried chilli. (Roast duck or pork slices would be good, too.)
© delicious. magazine
.jpg)
Recreate all your favourite F Word dishes
Don't waist time, join the Cook Yourself Thin club today!.jpg)
Your Comments
Post your comment
Please note: In order to post a comment you need to be registered and logged in to Channel 4:
Sign In Here or Register Here
Comments closed
Comments are closed at the present time
Comments
Thank you for your comment!
Your message will be reviewed and the best ones will be published below.
If you intended to make an official comment to Channel 4 please contact us.