Minced pork balls soup with mushrooms and potato

This is a light, simple meal that can be made with minced pork or chicken. Eat it with sambal cucumber and pineapple salad.

300g to 400g minced port (with a little fat)

Place the minced pork in a bowl and add these ingredients:

1 tablespoon oyster sauce

2 tablespoons light soy sauce

1 teaspoon dark soy sauce

1/2 teaspoon white pepper

1/2 teaspoon garlic powder

1/2 teaspoon salt

1 tablespoon of beaten egg white

1 teaspoon of cornflour

Mix all these ingredients together in the bowl with the minced pork and set aside.

Heat 3 tablespoons of vegetable oil in a pot and saute the ginger, garlic and scallions for 30 seconds on medium high heat. Add the water 500ml and half of a chicken stock cube (I use Knorr). When it comes to a boil, add the potatoes and mushrooms. Stir to mix.

Scoop small portions of the minced pork mixture and shape into balls. Put into the pot of soup. Let it simmer for 1 minute and then very gently stir so the pork balls do not break up. Boil for 2 to 3 minutes. If you like a little more soup, add half a cup more water.

Taste if the soup need more seasoning and add accordingly. Some like their soup lightly seasoned but others like the flavour to be strong. You can add more salt, pepper and oyster sauce if you want it strong. Take off heat and serve with rice and pickles or sambal. Garnish with the green leaves of scallions, chopped and chinese celery.