Chicken Mince Soft Tofu Soup
A nourishing soup made with minced chicken and egg whites formed into soft, tofu-like curds, served with clear chicken broth, pea shoots, and other ingredients.
Ingredients
chicken tenderloin (or chicken breast)
200 g
cooked lean ham
25 g
eggs
5
pea shoots
500 g
scallion
15 g
salt
10 g
cooking wine
25 ml
plain stock
500 ml
clear chicken stock
1000 ml
ground black pepper
1 g
chicken fat
15 ml
cornstarch
to taste
Instructions
1
Step 1
Remove the tendons from the chicken tenderloin, pound it into a fine paste with a knife, then mix in a small amount of cold stock and cooking wine until evenly dispersed.
2
Step 2
Dice the cooked lean ham, mince the scallion, and pick through and wash the pea shoots.
3
Step 3
Separate the egg yolks from the whites, beat the egg whites with chopsticks until they form a stiff, snow-like foam, then add the chicken paste, salt, and cornstarch, stirring until a smooth paste forms.
4
Step 4
Bring the plain stock to a boil in a pot, evenly sprinkle the prepared chicken paste into the stock, and gently stir with a ladle to prevent sticking to the pot (take care not to let the stock boil too vigorously at this stage, as it may break up the chicken paste and prevent it from forming clumps). When the chicken paste is cooked and floats to the surface in soft, tofu-like curds, remove it with a slotted spoon and place it in a soup tureen.
5
Step 5
Bring the clear chicken stock to a boil in a pot, add salt to adjust the seasoning, skim off any foam, add the pea shoots, then ladle the stock into the soup tureen containing the chicken paste curds. Sprinkle with ground black pepper, diced ham, and minced scallion, then add the chicken fat to finish.
