| food | Food type | Main Ingredients | Take time | Serve |
| Thai | Soup / Curry / Clear Soup | Seafood | 30 minutes | 4 places |
ingredient
- 100 grams of oyster sauce, concentrated formula, Dek Somboon brand
- 300 grams of dried fish maw
- 30 grams ginger
- 5 stalks of spring onions
- 25 grams of Chinese liquor
- 3.5 liters of water
- 2 cubes of soup stock
- 2 tablespoons sugar
- 1 ½ tablespoons dark soy sauce
- 2 ½ tablespoons soy sauce
- 60 grams of seasoning sauce
- 2 roots of coriander root
- 45 grams of shiitake mushrooms
- 300 grams of bamboo shoots, cut into strips
- 240 grams Hong Kong tapioca flour
- 1 teaspoon pepper
- 2 pieces of chicken blood
- 500 grams chicken breast
- 30 boiled quail eggs
- 100 grams of coriander
- As you like, Jigchow
- Boiled white rice vermicelli
Preparation
- Bring water to a boil and soak the fish maw for about 10 minutes.
- Squeeze out the water and boil with ginger and spring onion for about 10-15 minutes. Remove and place in cold water and squeeze out the water. Cut into bite-sized pieces. Mix with Chinese rice wine for aroma.
- Bring water to a boil, add stock cube, sugar, dark soy sauce, light soy sauce, coriander root, and chopped oysters, Dek Somboon brand, concentrated formula, followed by shiitake mushrooms, boil until boiling again.
- Add fish maw, bamboo shoots, sliced into strips. When boiling, slowly add the cornstarch and stir. Finally, add the blood and pepper and stir to combine.
- Ready to serve
