Blanched Hair Vegetable Three-Shred Soup

Name: Blanched Hair Vegetable Three-Shred Soup
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 200 g hair vegetable (washed, soaked in warm water for 2 minutes, drained); 50 g egg yolk threads (poke a small hole in the egg yolk with a needle, squeeze into boiling water to form thin threads); 100 g chicken breast shreds (cut into thin shreds, blanched); 10 g soy sauce; 10 g Shaoxing wine; 100 g clear broth; 100 g mushroom broth

Savory, mellow broth with a vivid hue—fine strands of fa cai drift through it like lingzhi mushrooms floating in jade nectar. A classic Shandong-style dish.

20 min

Easy

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Blanched Hair Vegetable Three-Shred Soup

Ingredients

hair vegetable (washed, soaked in warm water for 2 minutes, drained) 200 g

egg yolk threads (poke a small hole in the egg yolk with a needle, squeeze into boiling water to form thin threads) 50 g

chicken breast shreds (cut into thin shreds, blanched) 100 g

soy sauce 10 g

Shaoxing wine 10 g

clear broth 100 g

mushroom broth 100 g

Instructions

Prepare the hair vegetable

Wash the hair vegetable, soak it in warm water for 2 minutes, then drain thoroughly.

Prepare the chicken shreds and egg yolk threads

Cut the chicken breast into thin shreds. Place a wok over heat, add boiling water, poke a small hole in the egg yolk with a needle, gently squeeze it into the wok, and when it forms thin threads, remove and drain. Add the chicken shreds to the wok, separate them with bamboo chopsticks, then immediately remove and drain.

Plate the ingredients

Arrange the hair vegetable, egg yolk threads, and chicken breast shreds in three separate piles inside a large soup bowl.

Pour the broth

Add the clear broth to a pot and bring to a boil, skim off the foam, then add the mushroom broth, soy sauce, and Shaoxing wine, adjust the seasoning to taste, and pour over the three shreds in the bowl. Serve immediately.