Well we've just stepped into 2021 with a bang.
We've all celebrated New Year's of course with those societal pressures
and things like that
Under a lock-down almost world wide and one thing which has been a common is,
food, music, and lots of fun and frolic.
Now in the middle of all these things, we sometimes forget that our
stomach also needs a rest.
That is when we should all fill the stomachs up with a wonderful soup.
A soup which is heart-warming, wholesome, tasty and also which looks fantastic,
at the same time.
Hey guys this is me the Bombay Chef Varun Inamdar and welcome to 'Get Curried'.
Today let's make 'Lung Fung Soup'.
Let's begin.
'Lung fung soup', 'Loong fung soup' or 'Long fung soup',
whatever you call it, in whichever part of the world the recipe remains this.
Why is it called Lung Fung? Well I have never understood this but this is one
those soups which I have always enjoyed as a child.
What I enjoy the most about this is the look of it with that nice frothy,
egg-white which is perfectly cooked right on top.
How do you get that? Let's see that but for that we need to get,
primarily, the flavour of the soup correct.
Let's begin, with Oil in a wok.
Just because it is a soup, half a tsp. is just perfect.
Let's begin with the trinity of Desi Chinese, Ginger, Garlic and Green Chilli.
Well I like it wonderfully flavoured so I'm adding a little more of everything.
But then again you can choose the quantity that you please and prefer.
Let's saute this well.
Lower the flame, into this we are adding, in Chicken Mince.
Let's push this with the back of the spoon, and add in some Salt as well.
This recipe is also going to have some Soya Sauce.
So go easy on the Salt.
Let's saute this lightly, on high flame.
For at least a minute.
And then we will add in some Water or Starch.
The next is to add Soya Sauce, dark or light, whatever you have actually.
I'm using light Soya Sauce.
And, some Pepper.
Allow this to cook on high flame for, 3-4 minutes or,
till literally this comes to a roll boil.
While that's happening let's beat in some Egg-Whites.
In a clean bowl let's transfer the Egg-whites.
And beat this, till they get stiff peaks.
The egg-whites are whipped and ready, and that's how the stiff peaks look.
Well the next step is to thicken the soup,
and for that of course we are going to use, Corn slurry,
which is Corn starch along with, Water.
Mix this well, till it is nice and lump-free.
And this works as a wonderful thickener, for desi Chinese.
Let's add this, into the soup which is bubbling away to glory.
And along with this I'm going to add in Coriander leaves.
Let's stir this well.
Cook it for 30 seconds on high flame.
And now, is the star ingredient and that is, whipped Egg-Whites.
Let's stir this in...
with the help, of a spatula.
Like so.
Let's stir this gently,
adding in, a little, soup,
on this and breaking this simultaneously, into these chunky chards.
This will cook, like this, under the steam, of this soup.
Literally like a floating island.
With this, our 'Lung fung soup' is done and ready and this straight goes,
in the serving bowls.
Don't wait for anything or anybody because this straight has to go
on your dinner table because the Egg-whites in other cases will start deflating.
Remember that.
On that note don't forget to like, share and subscribe to 'Get Curried'.
Bye for now.