Wonton Soup

Ingredients - 200 g. skinless chicken breast, cut into cubes - 200 g. shrimps - 1 tsp. crushed ginger - 2 spring onions, finely chopped - 1 egg - 2 tsp. oyster sauce or soy sauce - 1 packet wonton skins - 1 tbsp. corn flour paste - 4 cups chicken stock - 1\2 cup cucumber - 1 spring onion, chopped - Coriander leaves to garnish

1. Place chicken, 100 grams shrimps, ginger and spring onions in a food processor and process for 2 minutes, until a thick paste is formed. Add egg, oyster or soy sauce and salt and pepper, process once or twice. Transfer to a bowl and set aside. 2. Place 4-6 wonton skin at a time on a chopping board. Moisten the edges with water or flour paste and place 1\2 teaspoon of the filling in the centre of each. Fold in half and pinch to seal. Simmer in salted water for 5 minutes. 3. Bring the stock to boil, add cucumber, spring onion and remaining shrimp and simmer for 3-4 minutes. Add wonton and simmer for 1 minute. Pour into the bowls and garnish with coriander leaves.

Tomato Soup With Egg Flower

Ingredients - 4 tomatoes - 1 onion - 1 tbsp. oil - ¾ liter chicken stock - pinch of Chinese salt - salt and pepper - 1 Egg beaten

1. Skin and cut tomatoes and cut onion into eighths. 2. Heat the oil in a large saucepan. Add the tomatoes and onions and fry for five minutes or until soften but not brown. 3. Pour off excess oil and add the stock, salt and pepper and Chinese salt. 4. Bring to boil and simmer for 8-10 minutes. 5. Add the egg slowly, stirring constantly, until it separates into shreds.

Soups

Chicken Corn Soup

Ingredients -1litre chicken stock -1/4 cup corn flour -1\2 cup cream of corn - 1\2 cup minced chicken - 1\4 cup soy sauce - 1\4 cup vinegar - salt and pepper to taste - 1 tsp. Ajinomoto (Mono sodium glutamate) - 1 egg white, beaten

1. Bring the stock to boil. Stirring constantly, add minced chicken and cream of corn. Cook for few minutes. Add salt, pepper, ajinomoto and vinegar and cook for few moreminutes.   2. Dissolve corn flour in enough water to make thick paste.Stirring constantly, add corn flour paste into the soup.Cook for 3-5 minutes.This will thicken the soup. 3. Add egg white slowly, stirring all the time, until the egg white is cooked through.  4. Transfer to a serving bowl and serve with soy sauce, vinegar and hot sauce.

Hot And Sour Prawn Soup

Ingredients - 4-5 wood mushroom - 1\4 cup sliced bean curd, well drained - 1/2 cup canned bamboo shoots, drained - 6 cups fresh chicken stock - 1 teaspoon salt - 1\4 cup soy sauce - 1\2 cup ground chicken - 1/4 tsp. white pepper - 1 tbsp. chili sauce - 2 tbsp. white vinegar - 1\4 cup corn flour - 1 egg, beaten   1. Soak the mushroom in warm water for 15-20 minutes or until soft. Strain mushroom liquid and reserve. Cut the mushrooms into thin strips, about 1 inch long, set aside. 2. Slice bean curd and cut bamboo shoots into 1 inch long sticks and set aside. 3. Place the chicken stock in a large pot and bring to boil. Add the salt, soy sauce, mushroom liquid, mushrooms, bamboo shoots and ground chicken and stir well. Lower  the heat and simmer soup for 3-5  minutes. 4. Add the white pepper, chili sauce, vinegar, and bean curd, stir gently. 5. Mix the corn flour and little water to make a smooth paste. Stirring all the time, add the paste to the boilingsoup in a thin stream. Pour in the egg and stir until it separates into shreds. Add salt and pepper to taste. Serve: 6