Clear Broth Family Feast

Name: Clear Broth Family Feast
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: to taste rehydrated sea cucumber (sliced, blanched in clear broth); 50 g shark fin (blanched in clear broth); 50 g tendon (cut in half, blanched in clear broth); 50 g shrimp slices (blanched in boiling water); 50 g chicken breast (sliced thin, marinated with egg white, salt, and cornstarch slurry); 50 g fish slices (blanched in boiling water); 50 g cooking wine (for seasoning); 15 g bok choy hearts (alternately arranged on plate); 15 g cooked ham (alternately arranged on plate); 25 g egg white (for marinating chicken slices); 25 g winter bamboo shoots (sliced, alternately arranged on plate); 2 g MSG (for seasoning); 4 g fine salt (for seasoning); 100 g rehydrated fish maw (cut into large pieces, blanched in clear broth); 150 g clear broth (for blanching and making soup); 10 g rehydrated shiitake mushrooms (alternately arranged on plate); 10 g wet cornstarch (for marinating chicken slices)

A classic Shandong (Lu) cuisine soup, this dish is prepared by blanching a medley of ingredients including sea cucumber, shark fin, beef tendon, chicken slices, fish slices, and shrimp slices, arranging them in a serving bowl, then finishing with poured seasoned clear broth. It boasts a fresh, rich savory flavor, with plentiful, generous portions of ingredients.

50 min

Easy

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Ingredients

rehydrated sea cucumber (sliced, blanched in clear broth) to taste

shark fin (blanched in clear broth) 50 g

tendon (cut in half, blanched in clear broth) 50 g

shrimp slices (blanched in boiling water) 50 g

chicken breast (sliced thin, marinated with egg white, salt, and cornstarch slurry) 50 g

fish slices (blanched in boiling water) 50 g

cooking wine (for seasoning) 50 g

bok choy hearts (alternately arranged on plate) 15 g

cooked ham (alternately arranged on plate) 15 g

egg white (for marinating chicken slices) 25 g

winter bamboo shoots (sliced, alternately arranged on plate) 25 g

MSG (for seasoning) 2 g

fine salt (for seasoning) 4 g

rehydrated fish maw (cut into large pieces, blanched in clear broth) 100 g

clear broth (for blanching and making soup) 150 g

rehydrated shiitake mushrooms (alternately arranged on plate) 10 g

wet cornstarch (for marinating chicken slices) 10 g

Instructions

Cutting and preparing ingredients

Slice the chicken breast thinly and place in a bowl; marinate with egg white, salt, and cornstarch slurry. Slice the sea cucumber, cut the tendon in half, and cut the fish maw into large pieces.

Blanching ingredients

Blanch the sea cucumber, fish maw, tendon, and shark fin in clear broth. Blanch the chicken slices, fish slices, and shrimp slices in boiling water until cooked through.

Plating

Place all the main ingredients in a large soup bowl, and arrange the ham, winter bamboo shoots, shiitake mushrooms, and bok choy hearts alternately on top.

Making the soup

Place the clear broth, salt, and cooking wine in a soup pot and bring to a rolling boil. Add MSG, then pour the clear broth into the soup bowl. Serve immediately.