Ingredients:
Faux shark fin 250gm (or substitute with glass noodles), Wood ear mushrooms（Black Fungus） 2 pieces, Carrot 1/2 piece, Dried scallops 3–5 pieces (depending on size), Dried shiitake mushrooms 2–3 pieces (depending on size), Chicken thigh/ breast meat 1/2 , Egg 1, Ginger slices 2, Minced shallots 2 pieces, Coriander to taste, Tapioca starch or cornstarch 1 tbsp, Cooking oil as needed
Seasoning:
Oyster sauce 1 tbsp, Light soy sauce 1 tbsp, White pepper powder 1/2 tsp, Chicken stock powder 1/2 tsp, Black vinegar optional, to taste, Water approx. 600ml (a mix of soaking water from shiitake mushrooms, dried scallops, and broth from cooking the chicken thigh)
Methods：
1. Defrost the faux shark fin in advance.
2. Soak dried shiitake mushrooms, wood ear mushrooms, and dried scallops. Reserve the soaking water.
3. Clean chicken thighs and boil them using the e-Touch Smart Electric Stove on low-medium heat for 10 minutes. Remove and cool in cold water.
4. Peel and julienne the carrot, slice the shiitake mushrooms and wood ear mushrooms, and shred the dried scallops and cooked chicken.
5. Heat some oil in a pot, sauté ginger slices and minced shallots on low heat until fragrant, then remove the ginger.
6. Add the carrot, shiitake mushrooms, wood ear mushrooms, and shredded scallops to the pot, and stir-fry until fragrant
7. Pour in the reserved soaking water and chicken broth.
8. Cover and simmer on low heat for 10 minutes.
9. Set to medium heat & add the shredded chicken, the seasoning and stir well.
10. Slowly pour in beaten egg to form ribbons, then add the faux shark fin.
11. Thicken the soup with cornstarch slurry.
材料：
素鱼翅 250gm（也可以用粉丝替代）、木耳 2朵、红萝卜 1/2条、干贝 3-5颗 （看大小）、香菇 2-3朵（看大小）、鸡腿肉 适量、鸡蛋 1 颗、姜片 2片、小葱头碎 2颗、芫荽 适量、木薯/玉米淀粉 1汤匙、食用油 适量
调味：
蚝油 1汤匙、生抽 1汤匙、胡椒粉 1/2茶匙、鸡精粉 1/2茶匙、黑醋 个人喜好、水 泡香菇的水+泡干贝的水+煮鸡腿肉的汤水 总共 大约600毫升
做法：
1.素鱼翅提前解冻。
2.提前将香菇、木耳和干贝浸泡。香菇和干贝的水保留待用。3.鸡腿洗净后 e-Touch智能电炉设中小火，定时10分钟煮鸡腿，煮好后取出浸泡冷水待用。
4.萝卜削皮，香菇，木耳和萝卜切丝，干贝，鸡肉撕成丝状。
5.锅中放油，小火爆香姜片和红葱头片，然后取出姜片。
6.倒入红萝卜丝、香菇丝、木耳丝、干贝丝炒香。
7.倒入之前浸泡香菇和干贝的水，和适量煮鸡腿肉的汤水。
8.盖上锅盖，设置小火，定时10分钟熬煮。
9.设中火加入鸡丝、调味料拌匀，倒入打散的鸡蛋成蛋花状，再加入素鱼翅。
10.最后倒入水淀粉勾芡即可。