Braised Silver Ear Fungus Soup

Name: Braised Silver Ear Fungus Soup
Total time: 45 min
Ingredients: appropriate amount Chicken breast (sliced into thin slices); appropriate amount Sea cucumber (cut into small diagonal slices); appropriate amount Large shrimp (sliced, blanched through and removed); appropriate amount White fungus; appropriate amount Rapeseed (cut into small diamond slices, blanched and removed); appropriate amount Winter bamboo shoots (cut into small diamond slices, blanched and removed); appropriate amount Ham; 1 Egg white; 5g Wet starch; 2.5g Fine salt; 5g Sichuan pepper water; 25g Lard; 5g Shaoxing wine; 1.5g MSG; 500g Superior stock

A refined Chinese banquet soup where delicate white fungus swims in superior stock alongside velvety chicken, tender sea cucumber, and sweet shrimp. Diamond-cut vegetables and cured ham add color and texture to this light yet deeply savory broth.

45 min

Medium

0 favorites

Story

In the tradition of Chinese banquet cookery, hui refers to a gentle braising technique that coaxes depth from fine ingredients without overwhelming them. Here, white fungus—prized for its silken texture—becomes a canvas for the sea's sweetness and the land's richness. The chicken, velveted in egg white and starch, stays impossibly tender, while sea cucumber and shrimp contribute their subtle brininess. A splash of Shaoxing wine and a hint of Sichuan pepper water lift the broth without stealing the spotlight. It's the kind of dish that appears effortless yet rewards careful preparation.

Ingredients

Chicken breast (sliced into thin slices) appropriate amount

Sea cucumber (cut into small diagonal slices) appropriate amount

Large shrimp (sliced, blanched through and removed) appropriate amount

White fungus appropriate amount

Rapeseed (cut into small diamond slices, blanched and removed) appropriate amount

Winter bamboo shoots (cut into small diamond slices, blanched and removed) appropriate amount

Ham appropriate amount

Egg white 1

Wet starch 5g

Fine salt 2.5g

Sichuan pepper water 5g

Lard 25g

Shaoxing wine 5g

MSG 1.5g

Superior stock 500g

Instructions

Velvet Chicken Slices

Slice the chicken breast into thin slices, mix well with egg white and wet starch, then cook in warm oil.

Prepare ingredients

Cut the sea cucumber into small diagonal slices. Slice the large shrimp into pieces, blanch thoroughly in boiling water, and remove. Cut the rapeseed and winter bamboo shoots into small diamond-shaped slices; blanch them together with the silver ear fungus in boiling water, then remove.

Braising

Place the stock in a ladle, add the fine salt, Shaoxing wine, and Sichuan pepper water, then add the silver ear fungus, sea cucumber, chicken slices, prawns, rapeseed, winter bamboo shoots, and ham. After bringing to a boil, skim off the foam, add the MSG, and ladle into a bowl to serve.