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    Soup for Iftar



    2tbsp olive oil

    250g chicken thinly sliced

    2tsp garlic powder

    250g enoki or any kind of mushroom

    Salt and pepper

    3 cups chicken stock

    1 cup tomato cube

    500gm bok choy

    1tbsp soya sauce

    1tbsp oyster sauce

    1tbsp white vinegar

    1tsp sugar

    12 quail eggs (chicken egg also applicable, but reduced numbers)

    ½ cup coriander leaf  


    Marinate the chicken with garlic powder, salt and pepper for 10 minutes. Sauté in olive oil for 4/5 minutes in medium heat. Add the Enoki or mushrooms. Sauté till there is no water left. In a soup pot, add the chicken stock and bring it to boil, then add the tomato and bok choy, soya sauce and oyster sauce. Let it simmer for 5 minutes. Add the sugar and vinegar, taste and adjust. Stir in the chicken, and gradually add the quail or chicken eggs, one by one. Remove from the heat after 2 minutes.

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