Clear Soup with Chicken-Stuffed Winter Mushrooms
A Shandong-style dish featuring a tender, silky texture and a clear, mellow broth, finished with a colorful garnish of red, green, black, and yellow.
Ingredients
Chicken breast (remove sinews, mince finely)
300 g
Egg white
to taste
Winter bamboo shoots (finely chopped)
30 g
Ham (finely chopped)
20 g
Dried winter mushrooms (rehydrated, stems removed, rinsed with hot water, patted dry)
30 g
Wet starch
15 g
Ginger (juice)
10 g
MSG
1 g
Salt
4 g
Shaoxing wine
20 g
Clear broth
to taste
Sponge cake (finely chopped)
to taste
Mushroom soup
to taste
Instructions
1
Prepare the chicken mixture
Remove the sinews from the chicken breast and mince it finely. Place in a bowl, add wet starch, ginger juice, MSG, egg white, salt, and clear broth, and stir well into a smooth chicken mixture.
2
Prepare the color mixture
Finely chop the winter bamboo shoots, ham, and sponge cake, then combine them together to make the color mixture and set aside.
3
Stuff the mushrooms
Remove the stems from the rehydrated winter mushrooms, rinse with hot water, and pat dry. Combine with the chicken mixture in a bowl, stir well, then transfer to the plate of color mixture and coat thoroughly so the mushrooms are fully covered.
4
Blanch to set the shape
Fill a soup pot with water and bring it to about 80% hot. Add the stuffed mushrooms one by one; once the coating is cooked through, remove and drain, then place into a large soup bowl.
5
Finish the dish
Place a wok over the heat, add clear broth and bring to a boil, then take off the heat and skim off the foam. Add the mushroom soup, Shaoxing wine, and salt, bring back to a boil, and pour over the stuffed mushrooms in the bowl. Serve immediately.
