Estimated Nutrition (whole recipe, rough)
Counts 11 of 14 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Chicken | 100g cooked | 165 |
| Sesame | 1 tbsp (14g) | 120 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Eel | not in our table | 0 |
| Water Chestnut | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Swamp Yellow Eel 600 g
- Lean Pork 150 g
- Dry Black Fungus 50 g
- Dry Black Mushroom 5 pcs
- Shredded Lemon Leaves 2 tbsp
- Shredded Ginger 1 tbsp
- Chopped Parsley tbsp
- Chicken Stock 1000 ml
- Shaoxing Wine 1/2 tbsp
- Seasoning
- Salt 1 tbsp
- Pepper some
- Sesame Oil 1 tbsp
- Dark Soy Sauce 1/2 tbsp
- Light Soy Sauce 1/2 tbsp
- Water Chestnut Powder 3 tbsp
- Water 1 tbsp
Directions
Remove swamp eel's bones, washed by hot boiled water, shred
Soak black fungus and black mushroom until soft, shred
Clean lean pork, shred
Heat wok with 3 tbsp of oil, add in shredded eel and stir fry
Add in Shaoxing wine, then pour in chicken stock
When soup is boiled, add in shredded mushroom, fungus and pork
Keep stirring and cook for 5 minutes, add in shredded ginger and lemon leaves
Keep stirring and cook for 5 minutes in low heat, add in seasoning
Cook for 2 minutes, sprinkle chopped parsley, serve
Category:Hong Kong Recipes
Category:Hong Kong Soups