咸菜豆腐汤 Salted Vegetable & Bean Curd Soup

Ingredients:
1/2 pkt Salt Veg. - Soak, wash & shredder it.
2 nos Tomatoes - Cut in pieces
1/4 pc Sliced Carrot
1 box Fresh Bean Curd - cut in pieces
1 tbsp Sliced Ginger
1 pot Chicken Broth - ready with taste.

Garnish : Spring Onion or Scallion

1) In pot put in chicken stock & bring to boil. Add in all the above ingredient except spring onion. Lower the frame continuous to boil for few minutes. Last, garnish with spring onion & served hot.

上汤 Chicken Broth

Ingredients:
300 g Chicken Tight Bone
5 stalks Celery - Wash, pat dry & cut in 3" long
1 pc Carrot - Peel, wash, pat dry & cut in big pieces
2 nos Big Onion - Peel, wash, pat dry & cut into 2 pieces.
1 no Whole Garlic - Wash & pat dry.
2 stalks Spring Onion - Wash, pat dry & cut in 2" long
2 stalks Parsley - Wash, pat dry & cut in 2" long
5 slices Sliced Ginger - Peel, wash, pat dry & slice it
1 pc Rock Sugar
2 tbsp Salt
3 lit. Water

1) Place chicken tight bone into a pot fill with cold water, bring to boil. Once water start boiling off the frame. Take the chicken bone out & rinse it. Set aside.

2) In a clean pot fill in 3 lit. water & bring to boil. Then add in chicken tight bone, celery, carrot, sliced ginger, spring onion, parsley, big onion, whole garlic & rock sugar boil for 3 to 4 hours in low frame.

3) Add in salt to taste.