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Soups and Congees
1 Tablespoon vegetable oil
4 scallions, white and green parts separated, each slivered on the angle
3 slices fresh ginger, peeled and slivered
1/2 teaspoon ground white pepper
1 Tablespoon mushroom soy sauce
1 teaspoon curry powder
1/4 teaspoon ground Sichuan pepper
1 teaspoon hot oil
1 teaspoon sugar
4 cups chicken broth
1. Heat oil in a small soup pot, and fry the white parts of the scallions until they are about ready to brown.
2. Add all other ingredients but not the green scallion parts, and bring to below the boiling point, and reduce the heat and all this to simmer for ten minutes before adding the green parts of the scallions.
3. Pour into individual bowls, and serve.