Assorted Seafood Broth

Name: Assorted Seafood Broth
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Cuisine: Chinese
Ingredients: 25 g Cooked shredded chicken; 15 g Red chili pepper strips (part for stir-frying, part for garnish); 15 g Cooked shredded ham; 25 g Sugar; 50 g Marinated shrimp; 1 g White pepper; 15 g Cooked shredded dried scallops; 15 g Shaoxing wine; 50 g Hydrated squid (julienned); 3 g Fine salt; 50 g Hydrated daylily (cut into segments); 50 g Vinegar; 25 g Hydrated shiitake mushroom (julienned); 500 g High broth (premium clear soup); 1 Egg (beaten); 25 g Wet starch; 15 g Shredded ginger (part for stir-frying, part for garnish); 25 g Sesame oil; 5 g Shredded scallion; 25 g Rendered pork fat

A traditional Hangzhou soup originating in the Southern Song Dynasty, made with chicken, ham, shrimp, dried scallops, squid, and mushrooms simmered in rich stock, offering a harmonious blend of sour, spicy, sweet, and aromatic flavors.

40 min

Easy

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Ingredients

Cooked shredded chicken 25 g

Red chili pepper strips (part for stir-frying, part for garnish) 15 g

Cooked shredded ham 15 g

Sugar 25 g

Marinated shrimp 50 g

White pepper 1 g

Cooked shredded dried scallops 15 g

Shaoxing wine 15 g

Hydrated squid (julienned) 50 g

Fine salt 3 g

Hydrated daylily (cut into segments) 50 g

Vinegar 50 g

Hydrated shiitake mushroom (julienned) 25 g

High broth (premium clear soup) 500 g

Egg (beaten) 1

Wet starch 25 g

Shredded ginger (part for stir-frying, part for garnish) 15 g

Sesame oil 25 g

Shredded scallion 5 g

Rendered pork fat 25 g

Instructions

Ingredient Preparation

Cut the daylily into segments, julienne the shiitake mushrooms and squid, blanch all of them briefly in boiling water, and blanch the marinated shrimp in boiling water until just cooked.

Sautéing the Base

Set a wok over medium heat, add the rendered pork fat, and heat until about 50 percent hot. Add 8 g of the shredded ginger and 8 g of the red chili strips and stir-fry briefly to release their aroma.

Simmering the Broth

Pour in the premium clear soup and bring it to a boil. Add the shredded chicken, shrimp, shredded dried scallops, shredded shiitake, shredded squid, and daylily. Season with the Shaoxing wine, fine salt, vinegar, and sugar. Bring back to a boil and thicken lightly with the wet starch. Slowly drizzle in the beaten egg while stirring gently to form ribbons. Transfer to a lotus-leaf-shaped bowl and sprinkle with the remaining 7 g shredded ginger, the shredded scallion, the remaining 7 g red chili strips, and the white pepper.

Finishing with Hot Oil

In a separate wok set over medium heat, add the sesame oil and heat until about 80 percent hot. Pour the sizzling oil directly over the shredded scallion, ginger, and red chili strips, scatter the cooked shredded ham on top, and serve immediately.