Chicken and Sea Snail Soup

Name: Chicken and Sea Snail Soup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Chinese
Ingredients: 150 g Sea snail meat (cut open from the notch, pound lightly with a knife, and slice into 3 cm thick pieces); 100 g Chicken (cut into shreds); 15 g Canned bamboo shoots (cut into small slices); 15 g Rehydrated wood ear mushrooms (remove stems, wash off grit, tear into small pieces); 15 g Rehydrated mushrooms (washed after soaking, cut into small slices); 15 g Bok choy hearts (washed and sliced); 10 g Cooking wine; 10 g Soy sauce; 1.5 g MSG; 400 ml Chicken broth; 3 g Ground white pepper; 10 g Fine salt; 15 g Green onion (peeled, washed, and minced); Ginger (peeled, washed, and minced); Garlic (peeled, washed, and minced); 1 g Chili oil

A Korean-style soup featuring tender conch meat and silky shredded chicken, paired with bamboo shoots and wood ear mushrooms in a spicy broth.

30 min

Easy

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Ingredients

Sea snail meat (cut open from the notch, pound lightly with a knife, and slice into 3 cm thick pieces) 150 g

Chicken (cut into shreds) 100 g

Canned bamboo shoots (cut into small slices) 15 g

Rehydrated wood ear mushrooms (remove stems, wash off grit, tear into small pieces) 15 g

Rehydrated mushrooms (washed after soaking, cut into small slices) 15 g

Bok choy hearts (washed and sliced) 15 g

Cooking wine 10 g

Soy sauce 10 g

MSG 1.5 g

Chicken broth 400 ml

Ground white pepper 3 g

Fine salt 10 g

Green onion (peeled, washed, and minced) 15 g

Ginger (peeled, washed, and minced)

Garlic (peeled, washed, and minced)

Chili oil 1 g

Instructions

Prepare the ingredients

Cut open the sea snail meat from the notch, pound it lightly with a knife, and slice it into 3 cm thick pieces. Cut the canned bamboo shoots into small slices. Wash the rehydrated mushrooms and cut them into small slices. Wash and slice the bok choy hearts. Remove the stems from the rehydrated wood ear mushrooms, wash off any grit, and tear them into small pieces.

Mince the aromatics

Peel and wash the green onion, ginger, and garlic, and mince all of them finely.

Blanch the ingredients

Blanch the sea snail meat, bamboo shoots, wood ear mushrooms, mushrooms, and bok choy slices one by one in boiling water. Lift them out, drain well, transfer to a soup tureen, and sprinkle with the ground white pepper.

Finish the soup

Pour the chicken broth into a pot and add the cooking wine, soy sauce, MSG, salt, minced green onion, minced ginger, and minced garlic. Bring the soup to a boil, adjust the seasoning, skim off any foam, then pour it into the soup tureen. Drizzle with the chili oil and serve.