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 1) Boil chicken in
1 liter of hot water for 5 minutes
2) Take out and shred, soup for use
3) Soak dry black mushroom and China
ham, wipe out water, then shred
4) Whisk the doufu, then add potage
and mix it well
5) Boil doufu with 500ml of chicken
soup and mix well
6) Heat other 500ml of chicken soup
in wok, add shredded black mushroom
7) Add mixed doufu, peanut and shredded
China ham, stir mix until soup boiled
8) Add pea while potage is boiled
again, then add pea, serve
Remark
tbsp - table spoon
Potage is served better with some
pepper
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