Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork Liver | 100g cooked | 242 |
| Chicken | 100g cooked | 165 |
| Peanut Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| 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
- 1 tablespoon peanut oil
- 4 medium shallots, finely chopped
- 1/2 lb. pork liver, sliced very thin
- 6 cups water or chicken broth
- 1 cup chopped water tai noodles.
Directions
Heat wok until smoky hot. Add oil, swirling around sides of wok. Add finely chopped shallot and cook, stirring vigorously, until shallots begin to caramelize.
Add liver slices. Sear to seal in juices. Add water or broth and bring to a slow boil. Cook for 3 minutes.
Add chopped watercress. Cook for 1 minute.
If using very fine Chinese noodles, add directly to pot, breaking apart with chopsticks. After one minute, remove from heat. The noodles will finish cooking during the serving.
If using angel hair pasta, parboil for one minute, then add to the soup.
Serves 4 - 6
Category:Taiwanese Recipes
Category:Taiwanese Soups