HOT PEPPERY SOUP

Preparation Method :

• Cut each bean curd cake into 10 pieces. Heat the oil in a wok or frying pan.
• Add the chilies and fry briskly for about 30 seconds to extract all the oil and flavor; discard the chilies.
• Add the bean curd to the pan and fry for 3 to 4 minutes until golden brown. Drain and set aside.
• Mix the chicken and corn flour together. Tear each lettuce leaf into 3 or 4 pieces.
• Heat the stock in a large pan. Add the chicken and corn flour mixture and stir until evenly mixed.
• Add the lettuce, soy sauce, spring onions, prawns and cider vinegar.
• Bring to the boil, then add pepper to taste. Cook for 2 minutes. Add the bean curd and serve hot.
• Serve immediately.