Clear Soup Family Reunion

Name: Clear Soup Family Reunion
Prep time: 50 min
Cook time: 20 min
Total time: 1 h 10 min
Cuisine: Chinese
Ingredients: 250 g Chicken breast (sliced thinly); 20 g Egg white; 20 g Rehydrated sea cucumber (sliced into long pieces); 25 g Rehydrated pork tendon (halved); 25 g Rehydrated fish maw (sliced); 20 g Duck liver (sliced); 20 g Chicken testis (cooked, outer membrane removed, sliced in half); 25 g Duck testis (cooked, outer membrane removed, sliced in half); 20 g Pork yellow tube (scored in a centipede pattern); 20 g Rehydrated shark fin (arranged neatly); 20 g Ham; 20 g Rehydrated bamboo shoot slices; 25 g Dried shiitake mushrooms; 5 g Refined salt; 3 g MSG; 50 g Cornstarch (mixed with water); 150 g Clear broth; 15 g Shaoxing wine

A classic Shandong clear soup showcasing a vibrant assortment of carefully selected ingredients in one harmonious dish — tender, fragrant, and colorful, with a light, flavorful broth.

1h 10m

Easy

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Ingredients

Chicken breast (sliced thinly) 250 g

Egg white 20 g

Rehydrated sea cucumber (sliced into long pieces) 20 g

Rehydrated pork tendon (halved) 25 g

Rehydrated fish maw (sliced) 25 g

Duck liver (sliced) 20 g

Chicken testis (cooked, outer membrane removed, sliced in half) 20 g

Duck testis (cooked, outer membrane removed, sliced in half) 25 g

Pork yellow tube (scored in a centipede pattern) 20 g

Rehydrated shark fin (arranged neatly) 20 g

Ham 20 g

Rehydrated bamboo shoot slices 20 g

Dried shiitake mushrooms 25 g

Refined salt 5 g

MSG 3 g

Cornstarch (mixed with water) 50 g

Clear broth 150 g

Shaoxing wine 15 g

Instructions

Prepare the main ingredient

Slice the raw chicken breast into thin pieces, mix well with egg white, refined salt, MSG, and wet cornstarch, then blanch briefly in boiling water.

Prepare the secondary ingredients

Slice the rehydrated sea cucumber into long pieces. Cut the rehydrated pork tendon in half, and slice the rehydrated fish maw and duck liver. Cook the chicken and duck testis, peel off the outer membrane, and slice each in half. Score the chicken gizzards with a crosshatch pattern. Score the pork yellow tube in a centipede pattern. Neatly arrange the rehydrated shark fin. Blanch all of these in the clear broth.

Assemble the bowl

Take a large bowl and place the leftover blanched scraps at the bottom. Then evenly and alternately arrange the various ingredients (except the pork yellow tube and shark fin) inside the bowl. Top with ham, rehydrated bamboo shoot slices, dried shiitake mushrooms, and vegetable hearts arranged alternately to seal the top.

Blanch the assembled dish

Place clear broth, refined salt, and Shaoxing wine in a soup pot and bring to a boil. Gently slide the arranged shape from the bowl into a strainer, then lower the strainer into the clear broth and blanch until heated through. Remove, gently squeeze out excess water with a ladle while keeping the shape intact, then slide the assembly onto a porcelain plate.

Finish with broth

Blanch the shark fin and pork yellow tube in the soup pot until cooked through, then remove. Lay the shark fin lengthwise in the center of the porcelain plate and place the pork yellow tube on top. Stir MSG into the original broth in the pot and pour it over the dish to finish.