Lung Fung Soup Recipe How To Make Chicken Lung Fung Soup

How To Make Chicken Lung Fung Soup

While we are juggling everything we often overlook that the stomach requires a break. This is why we must be filling our stomachs by eating a tasty soup. It is a soup that is warm healthy, nutritious, delicious and also beautiful while also being delicious.

Hey guys, this is me, the Abubakar Fareed. Today we will make ‘Lung Fung soup’.


Let’s get started. With ‘Lung Fung soup’, ‘Long Fung soup’, or “Long Fung soup”

Whatever you want to call it, regardless of where in the world, the formula remains the same. What is the reason it’s named Lung Fung? It’s a mystery to me. this, but it is one of the soups I always loved as a child. What I like the most about this soup is its appearance with the lovely frothy egg-white that’s perfect to cook with the egg-white right on the top.

  1. Ingredient
  2. 1/2 tsp Oil
  3. 1 tsp ginger (Finely chopped)
  4. 1 Tbsp Garlic (Finely cut)
  5. 1/2 teaspoon Green Chili (finely cut)
  6. 1/2 cup Minced Chicken Salt (As per Taste) Water
  7. 1 Tbsp Light Soy Sauce Black Pepper (Crushed)
  8. 2 egg whites, 1 Tbsp corn flour
  9. 1 Tbsp Water Coriander Leaves


Let’s start by putting Oil in the wok. Since it’s soup. Half a teaspoon. is the right amount. Let’s start with the trinity that is Desi Chinese, Ginger, Garlic and Green Chilli. I love it tremendously and smoky, so I’m adding bit more of all of it. However, you are able to pick the quantity you prefer and like. Let’s saute this thoroughly. Reduce the flame and add this we’re adding into Chicken Mince. We will push this in by using the back of a spoon and add some Salt and pepper. This recipe is also likely be served with Soya Sauce. Don’t be too cautious with the Salt. Let’s simmer this lightly at a high heat. At least for a min. After that, we’ll mix to some water or Starch.

The next step is adding Soya Sauce either light or dark what you’ve got. I’m using light Soya Sauce. Also, some Pepper. Then, let it cook on high heat for 3-4 minutes, or until the mixture is at the point of boiling. While this is happening, beat eggs with egg whites. With a bowl that is clean,, transfer the egg whites. Beat this until they form stiff peak. The egg-whites have been whisked and ready to be whipped, which is how the stiff peaks appear. Now the next thing to do is to make the soup thicker, and to do that, we will make use of Corn Slurry that is Corn starch mixed with water. Mix it well until it’s smooth and free of lumps. It also works as an amazing thickener especially for desi Chinese. Add this into the soup that is bubbling away in the glory. Alongside this, I’m planning to add Coriander leaves. We’ll stir it well. Cook for 30 seconds over a high heat. Then, comes the most important ingredient. That is whipped egg-whites. Stir this into the dish with the aid of an a spoon. Just like that. Stir this lightly by adding small amounts of soup on top of this, and then breaking it into large chards. It will cook, as this, in the steam of this soup. It’s like floating on a lake.

The “Lung Fung Soup” is ready to serve and can be served straight into serving bowls. Do not be waiting for anything or anyone as this straight needs to be served at your table as the egg whites in other cases may begin deflating. Be aware of that. Don’t forget to share, like, and sign up to “Get Curried”.





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