Egg drop bittergourd soup

Ingredients

• 250 g chicken frame to make stock
• 250 g bittergourd, sliced
• 100 g pork/chicken fillet, sliced
• 10 or more fish balls
• 4 cups water
• 1 egg, lightly beaten
• Salt to taste
• Sesame oil
• Dash of pepper

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Preparation

• Bring to the boil 4 cups of water, once boiling, add in the washed and cleaned chicken frame. Cover and let it simmer for about 30 minutes.
• Wash and remove the seeds from the bittergourd, slice it up and mix in some salt. Set aside.
• Season the meat with some salt, pepper and sesame oil, set aside. Remove the chicken bones, add in the seasoned meat and let it cook for a while.
• Squeeze out the water from the sliced bittergourd, rinse and add into the soup. Add in the fish balls and lightly beaten egg. Give it a quick stir.
• Add salt to taste and serve hot.