Clear Broth Chicken-Stuffed Winter Mushrooms
A delicate Shandong-style soup featuring tender, silky textures and a rich, well-balanced broth with vibrant colors.
Ingredients
chicken breast (trimmed of all fascia and minced finely)
300 g
egg white
to taste
winter bamboo shoots (finely diced)
30 g
ham (finely diced)
20 g
dried winter mushrooms (rehydrated, stems removed)
30 g
wet starch
15 g
ginger (juiced)
10 g
MSG
1 g
fine salt
4 g
Shaoxing wine
20 g
clear broth
to taste
mushroom broth
to taste
egg cake (finely diced, for color)
to taste
Instructions
1
Make the chicken mixture
Trim the chicken breast to remove all fascia and mince it into a fine paste. Place it in a bowl, add the wet starch, ginger juice, MSG, egg white, fine salt, and a little clear broth, then stir in one direction until the mixture becomes smooth, glossy, and well combined.
2
Make the colorful garnish
Finely dice the winter bamboo shoots, ham, and egg cake into even, uniform pieces. Combine them together in a small bowl to make a colorful garnish and set aside.
3
Prepare the mushrooms
Rinse the rehydrated winter mushrooms and remove their stems. Rinse them once more with hot water, then pat dry thoroughly. Combine the mushrooms with the chicken mixture, stirring gently so each cap is evenly coated, then roll each one through the colorful garnish so it is fully covered.
4
Cook the mushrooms
Fill a soup pot with water and bring it to about 80% heat (just below a rolling boil). Lower the coated mushrooms into the pot one by one and poach them until the chicken coating is just cooked through and firm. Remove with a slotted spoon, drain well, and arrange them in a large soup bowl.
5
Finish the soup
Place a wok over the heat, pour in the clear broth, and bring it to a boil. Take the wok off the heat and skim off any surface foam. Stir in the mushroom broth, Shaoxing wine, and fine salt, return to the heat, and bring back to a boil. Pour the hot seasoned broth over the mushrooms in the serving bowl and serve immediately.
