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20g BBQ Pork, shredded
100ml water
20g shrimps
10g fungus, shredded
5g peas
5g chilli, crushed

- In a saucepan, combine the chicken stock, water, garlic, soy sauce, Hot Bean Sauce, fungus, shrimps and peas.
Bring to the boil, then reduce the heat to low, cover and simmer while assemble the rest of the ingredients.

- Place the BBQ pork strips into a bowl and in a separate bowl, stir together the cornflour and Chinese vinegar, set aside.

- Increase the heat under the stock to medium-high, and return to a rolling boil. Add the BBQ pork. Return to the boil, and then drizzle in the egg while stirring slowly to create long strands of egg. Stir in the vinegar and corn flour. Simmer over medium heat, stirring occasionally, until chicken is cooked through and the stock has thickened slightly, about 3 minutes. Serve garnished with spring onions.


2 tsp Yeo’s Hot Bean Sauce
2 tsp soy sauce
1 tsp soy sauce
2 cloves garlic, crushed
2/3 bowls of chicken stock
3 tbsp Chinese vinegar
2 tsp cornflour
1 egg, beaten
½ tsp salt, sugar and pepper

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