Hong Kong Style Faux Shark’s Fin Soup | Recipes| Lee Kum Kee Hong Kong | HONG KONG
Keywords
- Lee Kum Kee
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Ingredients
- Pork, shredded 200 g
- Chicken breast, shredded 100 g
- Bamboo shoots, shredded 75 g
- Black fungus, soaked, shredded 75 g
- Mushroom, soaked, shredded 75 g
- Chinese vermicelli, soaked 120 g
- Eggs 2 pcs
- Water 2 L
- Lee Kum Kee Seasoned Red Vinegar to taste
- Lee Kum Kee Premium Oyster Sauce 4 Tbsp
- Lee Kum Kee Soup Base for Chicken Hot Pot 2 Tbsp
- Lee Kum Kee Premium Soy Sauce 2 Tbsp
- Lee Kum Kee Premium Dark Soy Sauce 1 tsp
- Lee Kum Kee Pure Sesame Oil 2 Tbsp
- Lee Kum Kee White Peppercorn powder to taste
- Sugar 1 /2
- Water 3 Tbsp
- 5 Tbsp Cornflour
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