19B is a Pak – Chinese soup available in all Chinese restaurants in Pakistan. Don’t know why it is called 19B but whatever it is it tastes amayyyyyy-zinghhhhh 😀

I have been trying for a long time to crack the recipe and finally after several trials here it is. It was like making a vaccine for Covid 19 😀 but I am Russia 😀 😀 😀 made it !

Jokes apart, it is actually the closest one to the restaurant recipe and it tastes immaculate. This soup is so nutritious that it can replace a whole meal.

Ayesha’s Kitchen

Ingredients:

• 1 cup prawn meat (tail & shell removed, cut into small chunks)
• 5 dried black shitake mushrooms (easily available at Asian grocery shops) (soaked in 8 cups of hot water for 30 minutes)
• 1 cup chicken breast (boneless, cut into very small cubes)
• 2 tbspns cooking oil + 2 tbspns sesame oil
• ½ cup chopped carrots
• ½ cup spring onion (green part only, chopped)
• 2 egg whites
• ½ cup corn flour slurry (1/2 cup water mixed with 3 tbspns heap full cornflour)

SAUCES & SPICES

• Salt to taste
• 1 tbspn ajinomoto
• 1 tspn black pepper
• A generous pinch of ginger powder
• ¼ cup dark thick soy sauce
• 4 tbspns vinegar
• A splash of fish sauce (to give that shrimp prawny smell & taste)

Method:

1. In a deep cooking pot heat 2 tbspns oil and 2 tbspns sesame seed oil and fry chicken chunks until the chicken turns white. Add ginger powder and all the other spices and fry for 1 minute.
2. Add shrimps and fry for further 2 minutes.
3. Meanwhile chop the mushrooms and drain the mushroom water into the cooking pot. Add the mushrooms and bring it to boil.
4. Add carrots and green onion along with all the sauces and give it a boil for further 5 minutes.
5. Add corn flour slurry with constant stirring until you reach the desired consistency. Add more if you feel like.
6. Mix in egg whites and let it boil for further 5 minutes.
7. Serve hot with shrimp or fish crackers.