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Number of pax: 10 pax   Cooking duration: 45 minutes


2 litres water
3 slices ginger
4 tablespoon MAGGI® Homemade Chicken stock
500 g chicken breast, skinless & whole
50 g black fungus mushroom, soaked in water and shredded
4 pieces shiitake mushroom, soaked in water and shredded
½ block firm bean curd, sliced 3 inches long
50 g carrot, peeled and shredded
1 teaspoon pepper
4 teaspoon sugar
1 tablespoon sesame oil
1/4 cup black vinegar
5 tablespoon MAGGI® Oyster sauce
1 teaspoon thick soy sauce
For thickening:  
6 tablespoon corn flour (diluted in 12 tablespoons of water)
2 eggs, lightly beaten
Chilli Oil (Optional):  
1/3 cup oil
2 tablespoon sichuan oil
¼ cup dried chilli


1. Pre boil ingredients A, until the chicken breast is thoroughly cooked. Remove chicken and set aside the stock. Shred the chicken breast and set aside.


2. Add chicken and ingredients B into the pot and boil for 1 minute. Let it simmer for 10 – 15 minutes.


3. Add in seasoning and let it simmer for another 5- 10 minutes. Add corn flour to thicken the soup.


4. Beat eggs, turn off fire and slowly pour in the eggs while string the soup.


5. Serve immediately with some chilli oil.


TIPS: Prepare ingredients ahead so you’ll be more organized.


HACK: To save time, you can prepare the broth earlier and just add in the thickening agent later.


Nutritional Info

Energy 141 Kcal

Protein 14g

Fat 5g

Carbs 10g

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