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Chinese Soup With Cellophane Noodles And Fluffy Light Chicken Meatballs Recipe

Chinese Soup with Cellophane Noodles and Fluffy Light Chicken Meatballs Recipe
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Prepare the ingredients before making Chinese Soup with Cellophane Noodles and Fluffy Light Chicken Meatballs in your home. Then, follow these steps below to serve Chinese Soup with Cellophane Noodles and Fluffy Light Chicken Meatballs for your family or friends.

Ingredients: Chinese Soup with Cellophane Noodles and Fluffy Light Chicken Meatballs

  • 800 ml The cooking liquid from making chicken meatballs -
  • 1 as many (to taste) Chicken meatballs (optional)
  • 1 King oyster mushroom
  • 4 cm Carrot
  • 30 grams Cooked bamboo shoots in water (canned or vacuum packed)
  • 1 dash Dried wood ear mushrooms
  • 20 grams Zha cai (Chinese pickles)
  • 1 Cellophane noodles (dried)
  • 1 Pea shoots
  • 1 tbsp Sake
  • 1 tsp Salt
  • 1 dash Pepper
  • 1/2 tsp Sesame oil

How to Make Chinese Soup with Cellophane Noodles and Fluffy Light Chicken Meatballs

If you have prepared the ingredients needed, now time to start cooking. There are 12 steps you must follow to make Chinese Soup with Cellophane Noodles and Fluffy Light Chicken Meatballs in your home by yourself.

    Step 1
  • Have the soup that results from making chicken meatballs ready..
  • Step 2
  • You an make a delicious soup with the poaching liquid from boiled chicken too..
  • Step 3
  • Strain the soup through paper towels. If there isn't enough soup, augment it with water. If the soup doesn't have enough flavor, add a little soup stock granules.
  • Step 4
  • Rehydrate the wood ear mushrooms by soaking them in water, and cut into 2-3 pieces each. Cut the carrot and king oyster mushroom into sticks. Slice the bamboo shoot thinly. De-salt the zha cai for a short time and then julienne.
  • Step 5
  • Simmer the cut up vegetables in the soup.
  • Step 6
  • Season with sake, salt and pepper. Add the chicken meatballs and cellophane noodles.
  • Step 7
  • I used these noodles this time. They don't have to be pre-soaked to rehydrate and can just be added to soups.
  • Step 8
  • Add a little sesame oil and some pea shoots that have been cut into 3 cm pieces, and the soup is done.
  • Step 9
  • You only need a small amount of pea shoots as garnish. I cut the roots off a pack I'd bought previously and put them in water to grow more shoots. I used these shoots in the soup this time.
  • Step 10
  • You can omit the chicken meatballs, and the soup will still be great. Add lots of mushrooms and vegetables.
  • Step 11
  • For light and fluffy egg drop soup
  • Step 12
  • The meatball-soup can be used to make Chinese style rice
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