Assorted Soup

Name: Assorted Soup
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Ingredients: 100 g Chicken (sliced thin); 1 Chicken liver (sliced thin); 100 g Squid (sliced thin after soaking); 25 g Shiitake mushrooms; 25 g Ham (sliced thin); 10 Fish balls; 100 g Fresh shrimp (head and shell removed, tail kept, pressed into fan shape); 10 Duck feet (boned); 50 g Seasonal vegetables; to taste Oil; to taste Salt; to taste MSG; to taste Chicken broth; to taste Water chestnut starch (for coating shrimp, not listed in ingredients but required in steps)

A Hakka-style soup simmered with chicken, butterfly shrimp, duck feet, and other ingredients.

55 min

Easy

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Ingredients

Chicken (sliced thin) 100 g

Chicken liver (sliced thin) 1

Squid (sliced thin after soaking) 100 g

Shiitake mushrooms 25 g

Ham (sliced thin) 25 g

Fish balls 10

Fresh shrimp (head and shell removed, tail kept, pressed into fan shape) 100 g

Duck feet (boned) 10

Seasonal vegetables 50 g

Oil to taste

Salt to taste

MSG to taste

Chicken broth to taste

Water chestnut starch (for coating shrimp, not listed in ingredients but required in steps) to taste

Instructions

Prepare sliced ingredients

Slice the chicken, chicken liver, and ham into thin pieces; slice the squid into thin pieces after soaking it.

Make shrimp fans

Wash the fresh shrimp, peel off the heads and shells leaving only the tails, coat with water chestnut starch, use a small wooden mallet to press the shrimp meat into a sunflower fan shape, blanch in boiling water, then soak in clean water to form shrimp fans.

Prepare duck feet

Wash the duck feet, soak thoroughly in boiling water, remove and soak in clean water, then debone to obtain prepared duck feet.

Cook into soup

Place the sliced chicken, sliced chicken liver, sliced squid, shrimp fans, prepared duck feet, and chicken broth in a pot and cook until done, then season with oil, salt, and MSG to taste.