Simple Way to Make Award-winning Chicken Lung Fung Soup

Hey everyone, I hope you are having an amazing day today. Today, I'm gonna show you how to make a special dish, How to Make Quick Chicken Lung Fung Soup. One of my favorites food recipes. For mine, I'm gonna make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Chicken Lung Fung Soup, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chicken Lung Fung Soup delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Chicken Lung Fung Soup is 2 people. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Chicken Lung Fung Soup estimated approx 35-40 mins.

To begin with this particular recipe, we must prepare a few components. You can cook Chicken Lung Fung Soup using 13 ingredients and 8 steps. Here is how you can achieve it.

Absolutely a heartening one in a winter meal supper & can’t simply be ignored #GA4 #WK20 #Soup

Ingredients and spices that need to be Get to make Chicken Lung Fung Soup:

1. 1 Cup Minced/Shredded Chicken
2. to taste Salt
3. 1 tbsp Cooking Oil/Sesame Oil
4. 1 tbsp Ginger Finely Chopped/Pounded
5. 1 tbsp Garlic cloves Finely Chopped/Pounded
6. 1 tbsp Green Chillies Finely Chopped/Pounded
7. 1 tbsp Dark/Light Soya Sauce
8. as needed Water
9. 1 tsp Black Peppercorns Freshly Cracked
10. 2 Egg Whites
11. 1 1/2 tbsp Cornflour
12. 1 tbsp Water or Chicken Stock (preferably)- I’ve used the Stock
13. 2 tsp Freshly Chopped Coriander leaves

Steps to make to make Chicken Lung Fung Soup

1. First up Wash & Clean the Chicken & Pressure cook it with 2-3 Whistles & if using the minced chicken- Simply need be cooked directly in the Soup- Set aside
2. Heat up a frying pan over the medium-high flame Add in the oil & then, the pounded 3G mixture (Ginger, Garlic & Green Chillies), sauté until the raw smell goes off
3. Add in the chicken at this point- If the chicken has been pressure cooked, use its shreds & discard the bones (if any).continue sautéing for about a couple of minutes time
4. Time to add in the chicken stock/water & mix everything well together until nicely combined Add in the salt (go easy with it since we need to use soy sauce that has salt content in it, too)
5. Add in the soy sauce (any), some freshly cracked black peppers & give it all a really good mix & allow it to cook for another 2-3 mins time, add in the Cornflour slurry at this point while stirring continuously to avoid any lumps in it, reduce the flame to low-medium now
6. Allow it to cook for another 2-3 mins time & In the meanwhile, whisk 2 eggs/whites together until nicely frothy & mix well into the soup, through a strainer when it’s still boiling- Quickly, mix everything well together until nicely combined & all are well incorporated
7. Turn off the flame and garnish it with freshly chopped coriander leaves & some more black peppers & a few sprinkles of lemon grass (if readily available)- Optional though it is.
8. Without any further ado: Serve it absolutely piping hot before having your choicest main course. Serves literally well as a very good, nutritious & filling appetiser on a chilli/wintry evening- in the Supper

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So that is going to wrap this up with this special food Recipe of Any-night-of-the-week Chicken Lung Fung Soup. Thank you very much for reading. I am confident you will make this at home. There's gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!

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