Imitation Shark Fin Soup

• servings: 4
• active time: 10 mins
• total time: 35 mins

Ingredients

50 gm skinless chicken breast

50 gm lean pork, shredded

20 gm Chinese black mushroom, soaked at least 4 hours until soften

30 gm cellophane noodles（粉絲or called “glass noodles”）

8-10 pieces of dried black fungus (黑木耳 or called "cloud ear" 雲耳or "wood ear" 木耳.)

1 egg, lightly beaten

2 cups unsalted chicken broth

2 cups water

1 Tbsp dark soy sauce

a dash of sesame oil

white pepper, to taste

salt, to taste

2 Tbsp water chestnut flour

4 Tbsp water

Directions

Soak black mushrooms, dried black fungus and cellophane noodles separately until soften and drain well. Remove the hard stems of black mushrooms (you can save the stems to cook other Chinese soups if you like), cut into small strips. Trim the dried black fungus. Section cellophane noodles. Set aside.

Shred chicken breast and pork into thin strips.

Bring chicken broth and water to the boil. Add chicken, pork, black mushroom, dried black fungus and cook for a while until all ingredients are cooked through and softened. Add cellophane noodles and seasoning. Add salt to taste. When it boils again, stir in thickening and beaten egg, mix well. Remove from heat. Use a small bowl to serve!