Mini Delicious Hong Kong Style Recipes. Cecilia Au-Yang

      Sweet Corn and Tofu Chowder

      1 tablespoon oil

      1 teaspoon rice wine

      1 litre (4 cups) vegetable or chicken stock (from fresh stock or stock cubes)

      ½ small carrot, diced

      6 straw mushrooms, diced

      6 fresh shiitake or Chinese mushrooms, diced

      300 g (10 oz) soft tofu, diced

      200 g (1 cup) fresh or frozen sweet corn

      2 tablespoons green peas

      1 teaspoon salt

      2 tablespoons cornflour dissolved in 2 tablespoons stock or water

      ¼ teaspoon pepper

      1 teaspoon sesame oil

      1 Heat the oil in a wok or saucepan, then add the rice wine and let it sizzle before pouring in the chicken or vegetable stock. Bring to the boil.

      2 Add the carrot and mushrooms and simmer for 5 minutes. Add the diced tofu and sweet corn, simmer another 5 minutes, then add the green peas and salt.

      3 Add the cornflour mixture and stir until the soup thickens to the consistency of chowder. Add the pepper and sesame oil and serve hot.

      Serves 2–4

       Preparation time: 20 mins

       Cooking time: 20 mins