Button Mushroom And Quail Egg Soup Recipe

Button Mushroom And Quail Egg Soup Recipe

12 quail eggs - boil until well done

5 sprigs coriander, cut into 2cm lengths

1 bamboo shoot (sliced)

1 carrot (sliced)

1/2 cup button mushroom (sliced)

5 slices Chinese ham

1/2 Chinese cabbage. cut into 5cm lengths

1 tsp rice wine

Salt

For Soup Stock

500g chicken bone

2 liters water

Method:

Boil chicken bone in water over medium heat for 40 minutes. Strain stock. Put in bamboo shoot, carrot and cabbage. Boil for 20 minutes. Add in button mushroom, ham and egg. Boil for a minute. Add in coriander, rice wine and salt to taste.