Chinese Soup - cooking recipe

Ingredients

15 g butter
500 g chicken giblets
1 bunch greens, roughly chopped
1 None red chilli, deseeded and chopped
1 None bay leaf
1 litre water
2 medium eggs
2 tbsp semi-skimmed milk
1 tbsp oil
100 g shiitake mushrooms, chopped
1-2 tbsp soy sauce
1 None spring onion, sliced

Preparation

Heat 1/2 tbsp butter in a saucepan and brown the giblets. Add the greens, chili and bay leaf to the giblets and briefly saute. Add 4 cups water, bring to a boil, season and simmer for about 45 mins.
Meanwhile, whisk together the eggs and milk and season. Lightly grease a small saute pan, pour in the egg mixture and cook over low heat. When set, let cool for 5 mins then cut into diamonds.
To finish the soup, pour it through a strainer and bring it to a boil again. Heat 1 tbsp olive oil and saute the mushrooms then add to the soup together with the soy sauce and spring onion. Season and serve in bowls with the egg diamonds.