Ingredient
75g chicken blood
75g chicken breast meat
113g presoaked sea cucumber
1 fresh squid (about 113g)
2 dried black mushroom
1 beancurd
1 sprig spring onion
1 egg
4 cups stock
Seasoning
1 tbsp light soy sauce
1 tbsp caltrop starch
2 tsps white vinegar
1 tsp chilli oil
1/2 tsp salt
2 tbsps water
pepper as desired
1/2 tbsp cooked oil
Sauce
Ingredients for simmering
2 slices ginger
1 sprig spring onion
1 tsp wine
Method
Cook chicken blood. Rinse chicken breast meat. Remove membrane from squid. Soak and trim mushrooms. Pat dry beancurd. Shred the above ingredients.
Wash and blanch sea cucumber in boiling water. Add simmering ingredients. Parboil for 15 minutes. Remove and shred.
Wash and dice spring onion. Beat egg.
Boil stock. Add ingredients (except spring onion and egg) Bring to the boil. Stir in seasoning, egg and spring onion. Serve.
