Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a special dish, chicken lung fung soup. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
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Chicken Lung Fung Soup is one of the most well liked of recent trending meals on earth. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They are nice and they look fantastic. Chicken Lung Fung Soup is something that I’ve loved my whole life.
To get started with this recipe, we have to prepare a few components. You can cook chicken lung fung soup using 13 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Chicken Lung Fung Soup:
- Make ready 1 Cup Minced/Shredded Chicken
- Take to taste Salt
- Prepare 1 tbsp Cooking Oil/Sesame Oil
- Make ready 1 tbsp Ginger Finely Chopped/Pounded
- Take 1 tbsp Garlic cloves Finely Chopped/Pounded
- Take 1 tbsp Green Chillies Finely Chopped/Pounded
- Make ready 1 tbsp Dark/Light Soya Sauce
- Get as needed Water
- Take 1 tsp Black Peppercorns Freshly Cracked
- Get 2 Egg Whites
- Take 1 1/2 tbsp Cornflour
- Make ready 1 tbsp Water or Chicken Stock (preferably)- I’ve used the Stock
- Prepare 2 tsp Freshly Chopped Coriander leaves
Lung Fung Soup can be easily made at home and requires very few ingredients. Chicken Lung Fung Soup Anamika Banerjee Bangalore- INDIA. Heat chicken stock in a wok. Scald the chicken and shrimps till cooked.
Steps to make Chicken Lung Fung Soup:
- 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
- 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
- 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
- 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)
- 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
- 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
- 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.
- 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
Heat chicken stock in a wok. Scald the chicken and shrimps till cooked. Bring the stock to a boil and add the vegetables, bamboo shoot and mushrooms (in the order written in ingredients). When this comes to boil, add seasoning and stir in corn starch stirring continuously. The Bombay Chef This weekend I prepared one I dearly love, Lung Fung soup!
So that is going to wrap it up for this exceptional food chicken lung fung soup recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
