January 18, 2016


Chicken stock - 8 cups
Dried shrimps - 1/2 cup (soaked overnight)
Chinese Mushrooms - 6 (soaked and finely sliced)
Cucumbers -2
Ham - 125 gms (finely shredded)
Soy sauce - 1 tbsp
Green ginger -2 cm (finely chopped)
Dry sherry - 2 tbsp
Salt to taste


  • Peel and cut cucumbers lengthwise, scoop out seeds and cut into fine slices.
  • Place stock, soy, salt and ginger in a saucepan, bring to boil, add mushrooms and shrimp.
  • Simmer 30 minutes, add cucumber and cook a further 5 minutes.
  • Check seasoning, add ham just before serving.

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