Clear Broth Squid Coins

Name: Clear Broth Squid Coins
Prep time: 8 h 10 min
Cook time: 45 min
Total time: 8 h 55 min
Ingredients: 5 Squid (cut into rounds); 12 slices Cooked Yunnan ham; 20 g Cooking wine; 5 g Salt; 5 g MSG; 5 g Cilantro; 1 g White pepper; 1 kg Chicken broth; to taste Alkali (for tenderizing the squid)

A classic Jiangsu soup dish made with alkali-prepared squid formed into coin shapes, served in a clear, white broth with a light, fresh flavor.

8h 55m

Easy

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Ingredients

Squid (cut into rounds) 5

Cooked Yunnan ham 12 slices

Cooking wine 20 g

Salt 5 g

MSG 5 g

Cilantro 5 g

White pepper 1 g

Chicken broth 1 kg

Alkali (for tenderizing the squid) to taste

Instructions

Soak the Squid

Cut the squid into rounds, soak in clear water overnight, then remove and drain.

Alkali-Treat the Squid

Place the squid pieces and 50 g of clear water in a clean wok, then stir-fry over low heat until the squid is evenly coated with the alkali. Add clear water, bring to a boil over high heat, then reduce to low heat and simmer for 15 minutes. Pour off the dirty water, then repeat the simmering process the same way—10 minutes the second time and 5 minutes the third time. Rinse 2–3 times with hot water until the squid turns tender white and all the alkali has been washed away. Add the cilantro.

Finish the Soup

Place the wok over high heat, add the chicken broth and Yunnan ham slices, then add the MSG, salt, and cooking wine. Once the soup comes to a boil, pour it into a serving bowl holding the squid and serve immediately.