Chicken and White Fungus Soup

Name: Chicken and White Fungus Soup
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Ingredients: 100 g chicken tenderloin (remove silverskin, pound into fine paste with the back of a knife); 50 g rehydrated white fungus (rehydrate, wash clean, tear into small florets); 2 egg whites (whisk with chopsticks into foam); 1 kg chicken broth; 7.5 g fine salt; 5 g MSG; 10 g cooking wine; 3 g ground white pepper; 15 g cornstarch; 5 g sesame oil; 15 g toasted sesame seeds; 10 g rendered chicken fat

A Korean-style clear soup starring minced chicken tenderloin and silver ear (tremella) as its core ingredients, with a fresh, delicate flavor and refined, understated presentation.

40 min

Easy

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Ingredients

chicken tenderloin (remove silverskin, pound into fine paste with the back of a knife) 100 g

rehydrated white fungus (rehydrate, wash clean, tear into small florets) 50 g

egg whites (whisk with chopsticks into foam) 2

chicken broth 1 kg

fine salt 7.5 g

MSG 5 g

cooking wine 10 g

ground white pepper 3 g

cornstarch 15 g

sesame oil 5 g

toasted sesame seeds 15 g

rendered chicken fat 10 g

Instructions

Prepare the ingredients

Remove the silverskin from the chicken tenderloin and pound it into a fine paste with the back of a knife; rehydrate the white fungus, wash it clean, and tear it into small florets; whisk the egg whites with chopsticks into a foam, then mix in the cornstarch and set aside.

Make the chicken paste mixture

Loosen the chicken paste with a small amount of chicken broth, add the fine salt, cooking wine, and ground white pepper, and stir until smooth and thick. Fold in the whipped egg-white foam until evenly combined to form the chicken puree soup base.

Steam the chicken paste and white fungus

Take 12 shallow wine glasses and brush the inside of each with a layer of rendered chicken fat. Spoon the chicken puree mixture into each glass and smooth the surface flat with a dinner knife. Insert the small white fungus florets into the chicken puree, then steam in a bamboo steamer until cooked through. Remove from the steamer and unmold the chicken-fungus portions into a soup tureen; sprinkle evenly with the toasted sesame seeds and sesame oil.

Finish the soup

Place a soup pot over the heat, add the chicken broth, bring to a boil, skim off any foam, and season with fine salt and MSG. Pour the hot broth into the soup tureen and serve.