Blanched Chicken Slices with Night-blooming Jasmine
A traditional Jiangsu soup dish featuring tender, white chicken slices with the fragrant aroma of night-blooming jasmine.
Ingredients
Young chicken breast (sliced into willow-leaf shapes)
450 g
Night-blooming jasmine flowers (stems removed, washed)
5 g
Egg white (for coating)
25 g
Fine salt
7.5 g
Shaoxing wine (for marinating)
15 g
Chicken broth (for blanching and soup base)
to taste
Instructions
1
Cutting and Marinating
Slice the chicken breast into willow-leaf shapes, place in a bowl, add fine salt, Shaoxing wine, and egg white, and mix well to coat.
2
Preparing the Night-blooming Jasmine
Remove the stems from the night-blooming jasmine flowers and wash them. Briefly blanch them in boiling water, then remove and set aside on a plate.
3
Blanching the Chicken Slices
Place a pot over heat and add the chicken broth. Once it boils, add the chicken slices, and as soon as they change color, remove them and place them in a soup bowl.
4
Finishing the Soup
Return the pot to the heat, ladle in chicken broth, add fine salt and bring to a boil, then pour into the soup bowl. Top with the night-blooming jasmine petals and serve.
