Eight Immortals Gathering at the Jade Pool
A traditional Tai'an soup featuring delicate chicken mousse drifting like white clouds across the surface, with eight prized ingredients hidden beneath—tender and crisp in contrast.
Ingredients
water
5000 g
pork bones
to taste
chicken (excluding chicken paste)
to taste
duck
to taste
pork knuckle
to taste
chicken leg paste
to taste
scallion segments
50 g
ginger slices
50 g
boiling water
2500 g
refined salt
25 g
chicken breast paste
to taste
soy sauce
25 g
Instructions
1
Step 1
Put 5000 g of water into a pot. Add the pork bones, chicken (excluding the chicken paste), duck, and pork knuckle in that order. Bring to a rolling boil over high heat, then skim off the foam.
2
Step 2
When the ingredients are about 60% cooked, skim off the foam once more. Ladle out 2000 g of the broth into a basin and let it cool, then stir in the chicken leg paste, scallion segments (50 g), and ginger slices (50 g) until evenly mixed.
3
Step 3
Pour 2500 g of boiling water into the original broth pot and simmer over low heat for 90 minutes (always maintaining a gentle boil). Lift out the pork knuckle, chicken, duck, and bones. Take the pot off the heat and skim off the floating oil.
4
Step 4
When the broth has cooled to about 70% hot, return the pot to high heat, add the refined salt (25 g), and stir with a ladle so the broth spins around the pot. Immediately pour in the cooled broth containing the chicken leg paste and keep stirring.
5
Step 5
When the broth reaches about 90% hot and the chicken leg paste has floated to the surface, scoop it out with a skimmer. Take the pot off the heat and set it aside to cool.
6
Step 6
At the same time, ladle 2000 g of the clear soup into a basin, add the chicken breast paste, stir well, and pour the mixture back into the soup pot. Move the pot to high heat, add the soy sauce (25 g) and refined salt (25 g), and stir with a ladle.
7
Step 7
When the soup reaches about 90% hot and the chicken breast paste has fully floated to the surface, take the pot off the heat, scoop out the chicken breast paste, skim off any remaining foam, and let cool. The soup is now ready.
