Bamboo Fungus Liver Paste Soup
A prized Sichuan soup featuring chicken liver pounded into a smooth paste and steamed with bamboo fungus, yielding a silky, tender texture in a clear, unclouded broth.
Ingredients
Chicken liver (tendons removed)
250 g
Bamboo fungus (soaked, root removed, cut into segments)
13 g
Egg whites
3
Clear broth
1200 g
Meat broth
250 g
Sichuan salt
3 g
Shaoxing wine
6 g
Pepper powder
1 g
MSG
1 g
Ginger (pounded)
5 g
Scallion segments
5 g
Instructions
1
Step 1
Soak the bamboo fungus in 30°C warm water for 10 minutes, remove the roots, wash clean, cut horizontally into 2cm long segments, then cut each segment into 4 small pieces, rinse in clean water. Next, add meat broth, 1g of Sichuan salt, and 3g of Shaoxing wine to a wok for the first round.
2
Step 2
Select yellow chicken liver, remove the tendons, pound into a paste, place in a soup bowl, add 200g of clear broth and mix well. Strain the liver mixture through a fine sieve to remove liver residue, keep the liver juice. Add scallion segments and pounded ginger to the liver juice, soak for 5 minutes, then remove the aromatics. Next, add egg white, 2g of Sichuan salt, 0.5g of pepper powder, and 3g of Shaoxing wine, mix well. Steam over medium heat for about 10 minutes until the liver juice sets into a liver paste. Use green, white, and black ingredients to arrange a bamboo and panda pattern on top of the liver paste for garnish. Place back in the steamer to keep warm until needed.
3
Step 3
Place a wok over high heat, add clear broth and pepper powder, add the prepared bamboo fungus, add MSG, bring to a boil, then scoop into the soup bowl. At the same time, take the liver paste out of the steamer, use a thin bamboo skewer to gently cut around the edge of the liver paste, then gently slide it into the clear broth bowl to serve.
