Watch this video to find out how to make this recipe. Click to subscribe for more recipe. LUNG FUNG SOUP Ingredients ½ cup medium prawns, shelled and deveined 8-10 French beans 200 grams boneless chicken, cut into small cubes Crushed black peppercorns to taste Salt to taste 2 tablespoons cornstarch 2 tablespoons oil 5-7 dried oyster mushrooms, soaked 5-7 dried shiitake mushrooms, soaked 1 medium carrot, cut into small cubes ½ cup finely chopped bamboo shoots 2 cups chicken stock 1 teaspoon sugar 1 tablespoon soy sauce 1 egg ¼ cup chopped fresh coriander leaves Method 1. Cut French beans into small pieces. 2. Take prawns and chicken in a bowl. Add crushed peppercorns, salt and 1 tablespoon cornstarch and mix well. 3. Heat 1 tablespoon oil in a non-stick pan. Add prawn-chicken mixture, toss to mix on high heat and cook for a minute. Remove from heat and set aside. 4. Roughly chop mushrooms. 5. Heat remaining oil in another non-stick pan. Add chopped mushrooms and toss to mix. Add carrot, bamboo shoots and French bean pieces and sauté on high heat for a minute 6. Reserve 1 tablespoon stock and add the remaining alongwith salt, sugar, crushed peppercorns and soy sauce, mix and bring to boil. 7. Dissolve remaining cornstarch in reserved stock to make a smooth slurry, add to pan and mix well. 8. Add the cooked prawn-chicken mixture, mix and bring to boil. 9. Break an egg in a bowl, whisk, add to soup and mix well. Switch off heat, add chopped coriander and mix well. 10. Serve hot. Preparation Time: 8-10 minutes Cooking Time:10-12 minutes Click to Subscribe: http://bit.ly/1h0pGXf http://www.facebook.com/ChefSanjeevKapoor https://twitter.com/sanjeevkapoor