Chicken and Dried Seaweed Soup

Name: Chicken and Dried Seaweed Soup
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Ingredients: 150 g dried seaweed (wiped clean, briefly rinsed with boiling water, drained, then soaked for 3 minutes and torn into small pieces); 15 g brandy; 150 g chicken breast (washed, tendons removed, cut into 6 cm long thin strips); 50 g mushrooms (washed and sliced); 1 kg chicken broth; 10 g pea sprouts (tips picked, washed and sterilized); 7.5 g fine salt; 5 g MSG (monosodium glutamate); 15 g cooking wine; 3 g ground white pepper; 15 g wet cornstarch; 1 egg white; 15 g toasted sesame seeds; 5 g sesame oil

A Korean-style soup featuring dried seaweed (gim) and shredded chicken in a clear, aromatic broth with a rich seaweed fragrance.

45 min

Easy

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Ingredients

dried seaweed (wiped clean, briefly rinsed with boiling water, drained, then soaked for 3 minutes and torn into small pieces) 150 g

brandy 15 g

chicken breast (washed, tendons removed, cut into 6 cm long thin strips) 150 g

mushrooms (washed and sliced) 50 g

chicken broth 1 kg

pea sprouts (tips picked, washed and sterilized) 10 g

fine salt 7.5 g

MSG (monosodium glutamate) 5 g

cooking wine 15 g

ground white pepper 3 g

wet cornstarch 15 g

egg white 1

toasted sesame seeds 15 g

sesame oil 5 g

Instructions

Prepare the ingredients

Wash the chicken breast, remove the tendons, and cut it into 6 cm long thin strips. Pick the tips of the pea sprouts, wash and sterilize them. Wash the mushrooms and slice them.

Marinate the chicken strips

Combine the chicken strips with the fine salt, cooking wine, brandy, ground white pepper, egg white, and wet cornstarch. Stir until evenly coated and set aside to marinate.

Soak the seaweed

Wipe the dried seaweed clean and place it in a large bowl. First rinse briefly with a small amount of boiling water, drain well, then soak again in boiling water for 3 minutes. Tear into small pieces and set aside.

Blanch the chicken strips

Place a soup pot over the heat, add water, and bring to a boil. Add the chicken strips and blanch just until cooked through but still tender. Remove, drain well, and transfer to a serving tureen.

Finish the soup

Place the soup pot over the heat, add the chicken broth, and bring to a boil. Skim off the foam, then add the fine salt, MSG, the seaweed pieces along with their soaking liquid, and bring back to a boil. Pour into the serving tureen, sprinkle with the pea sprouts and toasted sesame seeds, and drizzle with the sesame oil before serving.