Clear Broth Chicken Bundles
Traditional Zhejiang soup dish. Shredded chicken and a variety of ingredients are rolled into bundled shapes and simmered into a clear broth soup with tender meat and a fresh, sweet, refreshing taste.
Ingredients
Whole chicken (washed, deboned, meat removed)
1 (about 750 g)
Fresh shiitake mushrooms (cut into thick strips)
50 g
Ham (cut into thick strips)
20 g
Lean pork (cut into thick strips)
50 g
Bamboo shoots (cut into thick strips)
50 g
Celery (blanch stems in boiling water, rinse in cold water, tear into strips)
50 g
Pickled mustard green stems (remove leaves, cut into thick strips)
50 g
Superior stock
500 g
MSG
to taste
Fine salt
to taste
Ground white pepper
to taste
Instructions
1
Preparation
Wash the chicken, remove the bones and extract the meat. Slice the chicken meat into thin 3.5 cm square pieces with a knife. Cut the ham, pickled mustard greens (leaves removed), lean pork, and bamboo shoots all into thick strips (the same length as the chicken slices). Blanch the celery stems in boiling water, rinse in cold water, tear into strips, and set aside.
2
Forming the chicken bundles
Place one strip each of shiitake, ham, pickled mustard green, lean pork, and bamboo shoot on a chicken slice (keeping both ends even), then roll it up into a bundle and tie it securely with a piece of celery.
3
Steaming
Place the chicken bundles into a soup tureen, add the superior stock, fine salt, and MSG. Steam in a steamer for about 20 minutes, then remove. Adjust the seasoning of the broth, sprinkle with ground white pepper, and serve.
