How To make Lung Fung Shrimps
12 Jumbo Shrimps (an oxymoron)
4 Dried Chinese Mushrooms
6 Straw Mushrooms
4 Large White Mushrooms
1 Green Onion
2 Ginger Root Slices
4 c Vegetable Oil
1 c Chicken Stock
1 t Chinese Cooking Wine
1/4 t Salt
1/2 t Sugar
1 t Soya Sauce
2 tb Oyster Sauce
1 tb Corn Starch
2 tb Water
3 dr Sesame Oil
White Pepper Shell and devein shrimps. Rinse thoroughly with cold water. Drain and pat dry. Soak the dried Chinese black mushrooms in hot water for 20 minutes. Drain and pat dry. Remove and discard stems. Cut caps into triangular pieces. Set aside. Cut straw mushrooms in half and white mushrooms into 4 slices. Set aside. Cut green onion in 2, separating the white bulb from the green stems. Cut green stems into 1 inch pieces and set aside for garnish. Cut two 1/8 inch slices of ginger root and set aside with
white bulb of green onion. In a deep saucepan, heat the oil until it browns a cube of bread in 1 minute. Do not let it smoke. Add shrimps and fry them until pink and curled. Drain and set aside. Deep fry the 3 kinds of mushrooms, 1 kind at a time for 15 - 20 seconds each. Drain and set aside with shrimps. In a wok, over medium high heat, heat 2 tablespoons of the vegetable oil. Add slices of ginger root and white bulb of green onion. Discard any ginger root or onion that turns brown. Add chicken stock, cooking wine, salt, sugar, soya sauce and oyster sauce. Mix thoroughly and bring sauce to a boil. Add shrimps and the 3 kinds of mushrooms and stir until shrimps and mushrooms are well-coated with the sauce. Mix corn starch with water. Add to the shrimp mixture and cook for 1 minute. Add sesame oil and white pepper to taste. Spoon onto warm serving platter and sprinkle with green onions. Lung Fung is a restaurant in Montreal's Chinatown owned by Walter Yuen. The recipe was developed by Susan Yuen, the kitchen director. From The Gazette, 91/02/13.
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Lung Fung Soup | Chinese Soup Recipe | Chicken Soup Recipe | Egg Lung Fung Soup | Soup Recipe
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INGREDIENTS:
Shiitake Mashroom= 2
Chicken Breast= 1/2
Egg= 2
Oil= 2 tbsp
Garlic= 1 tbsp
Ginger= 1 tsp
Salt= 2 pinch
Green Chilly= 1 tbsp
Water
White pepper= 2 pinch
Aromat Powder= 1 tsp
Crushed Black Pepper= 1 tbsp
Salt
Corn Flour
Sugar= 2 pinch
Vinegar= 1 tsp
Coriander Leaves
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Dragon Lung Fung Prawns
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′Chicken Lung Fung Soup′ Ingredients:-
2 Egg White
Oil 2 Spoon
Garlic paste 1 spoon
Ginger Paste 1 Spoon
Chopped Green Chilli 4
250g Chicken
Salt to taste
Soya Sauce 1 spoon
Water 400ml
Pepper powder 1 spoon
Maggi Chicken Sup Qube 1
Corn Flour 1 spoon &Water 3 Spoon Mix
Coriander leaves 1 Cup
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Lung fung soup recipe | Chicken Lung fung soup | Original recipe by chef tamang , Easy to make |
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Lung Fung Soup || Chinese Cuisine
Ingredients:-
1/2 Carrot.
1/2 Capsicum.
1/4 cup Cabbage.
1/4 cup Cauliflower
4 tsp Corn flour.
4 cup Vegetable Stock.
1 tsp Salt.
4 tsp Soya Sauce.
4 TBsp Vinegar.
2 tsp Black Pepper.
4-5 Garlic Cloves.
2 tsp Oil.
1/4 cup Bread Crumb.