Fu chok tong shui

Fu chok tong shui

Ingredients

• Bean curd sticks 180 g (6 oz), soaked to
• soften and drained
• Canned ginkgo
• nuts 30
• Rock sugar 125 g (41/2 oz)
• Water 1 litre (32 fl oz / 4 cups)
• Eggs 2, lightly beaten

This is a Chinese dessert that can be served both hot or cold. Adjust the amount of sugar used to your personal preference.

Serves 4

Method

1. Break or cut bean curd sticks into shorter lengths and place in a pot.
2. Add all other ingredients, except eggs.
3. Bring to the boil and simmer for about 1 hour 30 minutes or until bean curd sticks are very soft and broken up.
4. Turn off heat and pour egg into soup in a slow steady stream about 10–12.5 cm (4–5 in) above pot while stirring in a single direction to form thin ribbons.
5. If serving hot, ladle into individual bowls and serve immediately. If serving cold, leave to cool slightly before refrigerating for about 1 hour.

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