400g mandarin fish
50g mushrooms soaked in water
5g minced water chestnuts
500g chicken soup
4 egg whites
- Mash the fish, add seasonings, minced water chest-nuts, and egg white, stir in one direction adding water at the same time to make a paste.
- Pour water into a saucepan and put over a low heat.
- Make the mashed fish into orange-like wedges, and drop one by one into the saucepan, move to a high heat and stew till 80% done, pour in cold water, stew for one minute and remove.
- Add mushroom slices and seasoning to chichen soup, bring to the boil, drop in the fish wedges, stew until done, transfer to a bowl, sprinkle with chopped scallion and white pepper.