ANNIE’s RATING: 3 Stars
READY IN: 2 to 3 Hrs
RECIPE’s MINIMUM YIELD: 2 to 3 servings
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COOK’s MODIFICATION(S):
- Since barbecued pork is sold at large quantities by the local grocers, I tried cooking this soup using plain ground beef and Italian sausage (mild hotness) in different occassions. I highly recommend using Italian sausage (e.g., Johnsonville).
- If ground white pepper is not available, ground black pepper may be used.
- The original recipe called for Chinese Chicken Stock, the recipe of which is included in the source's link as provided above. However, I use ordinary chicken stock (e.g., Progresso)---makes life easier!
COOK’s NOTE(S):
- I tried cooking this soup using cornstarch and flour in different occassions. I highly recommend using cornstarch as it is creates a transparent slurry while flour creates a translucent slurry.
- Moreover, when adding the cornstarch mixture, never ever use hot/warm water. Also, don't ever think of putting undissolved cornstarch into the soup. In both instances, lumps will be produced.
- I like using green onions for garnishing more than cilantro.
- It is important to stop stirring the soup before you pour in the beaten egg. I've made this mistake a dozen times! And it made my soup look like "egg soup". Just let the egg rest undisturbed for about 5 minutes.
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