Product(s) Used for this Recipe
Swanson Chicken Broth

Celery, Red Medlar & White Fungus Potage

a) 30g White fungus (presoaked, hard part removed and chopped roughly)
20g Red Medlar Seeds (rinsed)
100g Celery (cut to small pieces)
1 Box Swanson Clear Chicken Broth (1 litre sized)
1 tsp Sesame Oil, 1 tsp minced ginger, 1/4 tsp Salt
80g Egg White (2 Egg Whites)
A few drops of Chillie Oil for garnishing

b) To marinate minced Pork:
80g minced Pork, 1/4 cup Swanson Clear Chicken Broth taken from (a) Ingredient.
1/4 tsp Salt, 1/4 tsp Sugar, 1/8 tsp Sesame Oil, 1/2 tsp Potato Starch

c) For thickening:
1/4 cup Swanson Clear Chicken Broth taken from (a) Ingredient
Mixed with 1 TBS Potato Starch
Cooking Detail
For 6 servings
1) Mix all ingredients (b) together. In a pot heat 1 tsp Sesame Oil, drop in 1 tsp minced ginger and saute till fregrant. Add (b) mixture of minced pork, stir till cooked.

2) Add Swanson Clear Chicken Broth, white fungus and red medlar seeds. Bring to a rapid boil. Add in 1/4 tsp salt and celery to heat through. Add in egg white and give a quick stir.

3) Dilute (c) potato starch with 1/4 cup Swanson Clear Chicken Broth taken from (a) ingredient. Add this to thicken soup. Transfer the soup into a big soup tureen, sprinkle in a few drops of Chilli oil as garnish. Serve piping hot.