Recipe: Beancurd Salt Fish Soup

Ingredients
  • 250g salt fish bones, chopped into chunky pieces
  • 100g chicken meat, cubed
  • 200g semi-soft beancurd, cut into 3 to 4cm cubes
  • 5cm piece mature ginger, sliced thickly
  • 2 stalks spring onions, cut into 4cm lengths
  • 1-1/2 litres water or chicken stock
Seasoning
  • 1/2 tsp sugar
  • 1/2 tsp chicken stock granules
WASH and soak salt fish pieces in clear water for 30 to 40 minutes. Drain well. Deep-fry salt fish in hot oil for 5 to 6 minutes. Dish out and set aside.
Marinate chicken with saltand pepper, and leave aside for 10 to 15 minutes. Bring water or chicken stock to a boil. Add deep-fried salt fish pieces and ginger, and bring to a boil. Simmer soup over a gentle heat for 20 minutes until fish is tender.

Add chicken and cook for 7 to 8 minutes until chicken is cooked.

Stir in beancurd gently and cook over a medium-low heat until soup comes to a boil. Add spring onions and seasoning.

Serve soup hot.

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