Cucumber and Chicken Offal Soup

Name: Cucumber and Chicken Offal Soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Chinese
Ingredients: 100 g Chicken offal (sliced); 50 g Cucumber (halved lengthwise, cut into half-moon slices); 1 Egg yolk; 50 g Milk; 1 tsp Fine salt; 1 tsp MSG; 1 tsp White pepper; 4 cup Chicken broth

Green peas — emerald-bright, fresh and tender, pleasing to the eye and refreshing to the palate.

25 min

Easy

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Ingredients

Chicken offal (sliced) 100 g

Cucumber (halved lengthwise, cut into half-moon slices) 50 g

Egg yolk 1

Milk 50 g

Fine salt 1 tsp

MSG 1 tsp

White pepper 1 tsp

Chicken broth 4 cup

Instructions

Ingredient Prep

Slice the chicken offal into pieces. Wash the cucumber, halve it lengthwise, and cut into half-moon slices.

Blanching Ingredients

Place the chicken offal and cucumber separately into a pot of boiling water to blanch until just cooked through, then lift out and arrange in a soup bowl. Sprinkle with white pepper.

Preparing Egg Mixture

Pour the milk into the egg yolk and whisk together until smooth.

Cooking Soup and Plating

Place a soup pot over the heat and add the chicken broth, fine salt, cooking wine, and MSG. When the soup comes to a boil, pour in the whisked milk and egg yolk mixture and gently stir with a ladle to break it up. Ladle the finished soup into the bowl holding the chicken offal and cucumber.