1 1/2 teaspoons salt
3 teaspoons cornflour
600g Sweet Potato Leaves
1 Egg (only use the egg white)
1 teaspoon Lye
Helps digestion and cleans the intestines, the king of ChiuChow Soup.
- Choose all the sweet potato leaves then wash. Take out the chest meat of the chicken. Dice. Add one bowl of water. Put the chicken meat into the blender to form mashed chicken. Mince the remaining chicken. Add in water. Cook to make the stock. Soak the sweet potato leaves in boiling water and 1 teaspoon of lye briefly. Scoop out, wash and mash.
- Pour in 1/2 teaspoon of oil in a preheated wok. Dump in the tomato leaves and stir-fry until fragrant. Pour in the stock and bring to the boil. Season with one teaspoon of salt. Mix 2 teaspoons of cornflour and water to make cornflour solution. Pour in and bring the stock to thicken. Pour into a bowl.
- Add 1/2 teaspoon salt and a bowl of stock. Bring to the boil. Use the cornflour to make cornflour solution. Turn to low heat. Put in the mashed chicken and egg white quickly. Heat to the high boil.
- Pour the mashed chicken over the sweet potato leaves broth.