Braised Bamboo Fungus with Chicken Kidneys
A refined soup from classic Yunnan banquet menus, featuring harmonious colors, tender braised chicken kidneys, crisp bamboo fungus, and a light, palatable broth.
Ingredients
Chicken kidneys
200 g
Fine salt
8 g
Yunnan ham (sliced)
30 g
MSG
2.5 g
Carrot (cut into diamond blocks)
30 g
White pepper
1 g
Dried bamboo fungus (rehydrated, trimmed)
30 g
Chicken consommé
500 g
Steamed egg yolk cake (sliced)
30 g
Sesame oil
5 g
Celtuce (cut into diamond blocks)
30 g
Instructions
1
Step 1
Soak the dried bamboo fungus in cold water until rehydrated, rinse well, and soak again in cold water until fully softened. Blanch it briefly in hot water, then remove and trim into pieces. Blanch the carrot and celtuce separately in hot water until just tender, refresh under cold water, and cut into diamond-shaped blocks. Slice the Yunnan ham and steamed egg yolk cake.
2
Step 2
Rinse the chicken kidneys clean and blanch them in chicken consommé until cooked through, then transfer to cold water to cool. Make a slit down the center of each kidney, peel off the thin membrane, and slice each one horizontally into two halves. Place them in a bowl, add 100 g of chicken consommé and 2 g of salt, and steam over boiling water for 10 minutes.
3
Step 3
Place a wok over high heat and add 400 g of chicken consommé. Bring to a boil and add the Yunnan ham, steamed egg yolk cake, carrot, and celtuce in succession. Skim off any foam, then squeeze the excess water from the bamboo fungus and add it to the wok. Season with 6 g of salt, MSG, and white pepper. Pour the soup into a serving bowl, add the steamed chicken kidneys along with their cooking liquid, and drizzle with sesame oil before serving.
