Crab Roe Chicken Mince Pearl Taiji Soup

Name: Crab Roe Chicken Mince Pearl Taiji Soup
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Chinese
Ingredients: 125 g Crab roe (mashed to a paste); 75 g Chicken tenderloin (tendons removed, pounded to a mince); 500 g Corn (half to be used); 75 g Egg white; 3 tsp Fine salt; 2 tsp MSG; 0.5 tbsp Shaoxing wine (half to be used); 0.5 tbsp Ginger wine; 0.5 tbsp Wet starch (for thickening); 5 cup Superior stock (2 cups to be used); 1 tsp Ground white pepper; 2 tbsp Lard

Pound chicken tenderloin into a fine velvety paste, mash the crab roe, then simmer both with sweet corn and superior stock to make a soup.

25 min

Easy

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Ingredients

Crab roe (mashed to a paste) 125 g

Chicken tenderloin (tendons removed, pounded to a mince) 75 g

Corn (half to be used) 500 g

Egg white 75 g

Fine salt 3 tsp

MSG 2 tsp

Shaoxing wine (half to be used) 0.5 tbsp

Ginger wine 0.5 tbsp

Wet starch (for thickening) 0.5 tbsp

Superior stock (2 cups to be used) 5 cup

Ground white pepper 1 tsp

Lard 2 tbsp

Instructions

Prepare the chicken mince

Remove the central tendon from the chicken tenderloin, pound it to a mince with the back of a knife, place it in a bowl, add egg white and mix well, set aside.

Prepare the crab roe

Place the crab roe in another bowl, add ginger wine, mash the crab roe to a fine paste with a spoon, set aside.

Cook into a soup

Heat a wok over high heat, add lard, pour in half of the Shaoxing wine, add 2 cups of superior stock, add half of the corn, season with fine salt and MSG, stir in 0.5 tbsp of wet starch to thicken, remove from heat, slowly add the prepared chicken mince and stir to combine evenly.