RCI-MT.004.0724.001
Set Hnit Myo Hincho
Start your meal with Set Hnit Myo Hincho (Burmese Twelve Varieties Soup), a great, flavorful soup.
Prep45 min
Cook90 min
Total135 min
Servings4
Difficultyadvanced
Ingredients
- (4 oz) chicken125 gduck or pork meat
- 2 tablespoons
- onions2 unitsliced
- garlic2 clovessliced
- boiled pork liver6 slices
- 1 tablespoon
- choko1 small
- ¼ cup
- cabbage¼ cupshredded
- cauliflower¼ cupshredded
- green beans¼ cupsliced
- dried mushrooms¼ cupsoaked
- dried wood fungus¼ cupsoaked
- tender celery leaves1 sprig
- 2 unit
- 2 unit
- 4 cups
- 1 unit
Method
1
Slice the chicken meat thinly and set aside. Soak the dried mushrooms and dried wood fungus in warm water for 15-20 minutes until softened, then drain and slice into bite-sized pieces.
2
Heat oil in a large pot over medium-high heat and stir-fry the sliced onions and garlic until fragrant and lightly golden, about 2-3 minutes.
3
Add the sliced chicken meat to the pot and cook, stirring frequently, until no longer pink, approximately 5 minutes.
4
Pour in the water and bring to a boil, then add soy sauce and season with salt and pepper to taste.
5
Add the boiled pork liver slices, drained mushrooms, and wood fungus to the broth and simmer for 5 minutes.
6
Add the choko (sliced), bean sprouts, shredded cabbage, shredded cauliflower, and sliced green beans to the pot and continue simmering for 8-10 minutes until vegetables are tender-crisp.
7
In a small bowl, lightly beat the 2 eggs, then slowly pour them into the simmering broth while stirring gently to create egg ribbons.
8
Add the tender celery leaves and spring onions, stirring gently to distribute, and simmer for 1-2 minutes until the greens are just wilted.
9
Taste and adjust seasoning with additional salt and pepper as needed. Serve the soup hot in individual bowls.