Chicken & Prawn Ball Soup

Name: Chicken & Prawn Ball Soup
Yield: Serves 4
Cuisine: Henan
Ingredients: sliced spring onions/scallions, to garnish; 30 ml/2 tbsp Shaoxing wine or dry sherry; sliced spring onions/scallions, to garnish; 15 ml/1 tbsp light soy sauce; 30 ml/2 tbsp Shaoxing wine or dry sherry; 15 ml/1 tbsp sesame oil; 2.5 ml/½ tsp salt; 5 ml/1 tsp cornflour/cornstarch; 5 ml/1 tsp cornflour/cornstarch; 250 g/9 oz raw prawns/shrimp, shelled; 250 g/9 oz raw prawns/shrimp, shelled; 1 chicken stock/bouillon cube; 1 skinless chicken breast, cut into 1cm/½in dice; 2 garlic cloves, crushed; 1 chicken stock/bouillon cube; 30 ml/2 tbsp vegetable oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

China

By Terry Tan

Published 2020

About

Chinese cuisine is known for combining unlikely ingredients, like the chicken and seafood used here — and the result is fabulous. This unusual soup hails from Henan and blends the two distinct flavours really well. Adding cornflour to minced meat or fish gives a smooth texture.

Ingredients

30 ml/2 tbsp vegetable oil
2 garlic cloves, crushed

Asia
China
Soup

Method

Heat the oil in a wok and fry the garlic for 2 minutes, then drain, reserving the oil, and set aside.
Bring 800 ml/scant 1½ pints/3½