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1) Remove swamp eel's
bones, washed by hot boiled water,
shred
2) Soak black fungus and black mushroom
until soft, shred
3) Clean lean pork, shred
4) Heat wok with 3 tbsp of oil, add
in shredded eel and stir fry
5) Add in Shaoxing wine, then pour
in chicken stock
6) When soup is boiled, add in shredded
mushroom, fungus and pork
7) Keep stirring and cook for 5 minutes,
add in shredded ginger and lemon leaves
8) Keep stirring and cook for 5 minutes
in low heat, add in seasoning
9) Cook for 2 minutes, sprinkle chopped
parsley, serve
Remark
tbsp - table spoon
Option of Hong Kong Style Snake
Chowder :
~ Frozen Snake 1000g (with no skin)
to replace eel, and 200g of Chicken
meat to replace pork
~ Chop snake into short sections,
approx. 8-10cm long,
~ Heat approx. 1500ml of water,
boiled snake for 45 minutes by low
heat
~ Then boil chicken meat for 15
minute with the snake boiling water
~ Remove the bone of the snake,
shred it, then shred the chicken
meat
~ Add in 1/2 tbsp of chicken powder
to the shredded meat, mix well
~ Do the same steps from 4 to 9
.......
~ Better to serve this soup with
some white chrysanthemum leaves
~ You can use the snake and chicken
boiling water to replace the chicken
stock, better taste
~ To make this soup better, please
add in 3-4 slices of ginger to the
snake boiling water
~ If you can purchase difference
type of snake meat, choose at least
3 types.
~ Very good cuisine in the cold
winter ..... if you accept to eat
snake !!!!!
~ If you have tried this in Hong
Kong, you always miss it !!!!!
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Chinese
food recipe >> Soups >> Swamp Eel Chowder
Materials
for 4 persons
