Thick Hotpot Soup
- 2 tablespoons peanut oil
- 1 medium sized white onion (chopped)
- 2-3 cloves garlic (finely chopped)
- 4-5 cups stock (chicken or pork)
- assorted fish cake
- 1/4 cup leeks (white part only, chopped)
- 1/3 cup egg whites
- 2-3 tablespoons MAYA Cornstarch (dissolved in a small amount of stock)
- leeks (slivered (optional))
- Heat up peanut oil in a pot, then sauté onions and garlic until aromatic and translucent. Add in stock. Bring to a boil.
- Add in assorted fishcake and simmer for a few minutes. Toss in onion leeks and season with salt and pepper to taste.
- Pour egg whites then quickly stir to form and distribute to incorporate in the stock.
- Thicken with corn starch. Top with slivered onion leeks before serving.
