Friday, September 25, 2009

Chicken and Bamboo Pith (Thick) Soup 竹笙鸡丝羹

One of my son's favourite soup but mind you, he doesn't take much of the ingredients in it, which is why I added lots of imitation snow crab meat. I have thicken the soup for variation but you don't have to if you don't like it.

  • 1 litre Chicken Broth
  • 1 Chicken Drumstick or Breast
  • 5 Fresh Shitake Mushroom, sliced
  • 2 Bamboo Pith aka Bamboo Mushroom, soak to soften and cut
  • 5 Imitation Snow crab meat.
  • 1/2 tablespoon Oyster Sauce
  • 1 teaspoon Light Soy Sauce
  • 1/2 teaspoon Chinese Cooking Wine
  • 1 Egg white or whole egg, beaten
  • Cornflour mixture (thickener)

How to do it:
  1. Cook chicken in broth.
  2. Remove chicken when it's cooked.
  3. Shred the chicken meat.
  4. Add shredded chicken, mushroom, bamboo pith and crab meat to the broth.
  5. Bring to a boil and let it simmer for another 15 minutes.
  6. Add in oyster sauce, light soya sauce and Chinese cooking wine.
  7. When the soup starts to boil again, gradually stir in the cornflour mixture to thicken the soup.
  8. Turn off the heat and stir in the beaten egg immediately.
  9. Serve.


  1. Wow.. i love this type of soup... My mum will make something like this during CNY time :)

  2. Cuisine Paradise, Like Shark's Fin Soup. ;)

    Little prince's mummy, Thank you!