材料 ：
鸡柳50克（切丝）、冬粉35克（浸软滴干）、蒜茸1茶匙、螃蟹肉½杯、香菇2朵（浸软切丝）、花雕酒1茶匙、蛋白1
粒、食油1茶匙、麻油½茶匙、高汤800毫升
调味料 ：
鸡精粉1茶匙、酱油1茶匙、白糖¼茶匙、盐少许、味精少许、胡椒粉少许
勾芡 ：
生粉1-2汤匙加3汤匙清水、黑醋少许
做法 ：
1. 起锅热油和麻油，把蒜茸爆香，加入鸡肉和香菇炒1分钟。
2. 加入高汤和调味料，煮至滚。
3. 加入冬粉，再次煮滚后，勾芡，然后转至小火，焖10-20秒。
4. 加入蟹肉、蛋白和酒，然后盛入碗内，滴入少许黑醋，趁热吃。
INGREDIENTS :
50g chicken fillet (shredded), 35g glass noodles (soaked and drained), 1 tsp chopped garlic,
½ cup crabmeat, 2 dried mushrooms (soaked and shredded), 1 tsp Shao Hsing Hua Tiau wine,
1 egg white, 1 tsp oil, ½ tsp seasame oil, 800ml fresh chicken stock
SEASONING :
1 tsp chicken stock granules, 1tsp light soy sauce, ¼ tsp sugar, dash salt, dash msg, dash pepper
THICKENING :
1-2 tbsp potato flour mixed with 3 tbsp water
GARNISHING :
A little black vinegar (chit choe), for extra taste.
METHOD :
1. Heat oil and sesame oil in a sauce pot and fry chopped garlic until fragrant. Add chicken and
mushroom and fry for 1 minute.
2. Pour in fresh chicken stock and mix in seasoning. Bring to boil.
3. Add glass noodles and cook till soup starts to boil. Add potato flour thickening gradually. Lower
the heat and simmer for 10-20 seconds.
4. Put in crabmeat, egg white and wine.
Dish out and serve with a dash of black vinegar.
