Family Reunion Clear Soup

Name: Family Reunion Clear Soup
Prep time: 50 min
Cook time: 30 min
Total time: 1 h 20 min
Ingredients: 250 g Chicken breast (sliced thinly, mixed with egg white, refined salt, MSG, and wet starch); 20 g Egg white; 20 g Rehydrated sea cucumber (cut into long slices); 25 g Tendons (rehydrated, halved); 25 g Fish maw (rehydrated, sliced); 20 g Duck liver (sliced); 20 g Chicken kidney (cooked, outer membrane removed, halved with a knife); 25 g Duck kidney (cooked, outer membrane removed, halved with a knife); 20 g Pork yellow tube (scored in a centipede pattern); 20 g Rehydrated shark fin (aligned neatly); 20 g Ham; 20 g Rehydrated magnolia lily slices; 25 g Dried winter mushrooms; 5 g Refined salt; 3 g MSG; 50 g Starch (for wet starch); 150 g Clear broth; 15 g Shaoxing wine

A celebrated traditional Shandong (Lu) cuisine dish, featuring carefully selected and varied ingredients combined in one serving, with a savory, nutritious clear broth.

1h 20m

Easy

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Ingredients

Chicken breast (sliced thinly, mixed with egg white, refined salt, MSG, and wet starch) 250 g

Egg white 20 g

Rehydrated sea cucumber (cut into long slices) 20 g

Tendons (rehydrated, halved) 25 g

Fish maw (rehydrated, sliced) 25 g

Duck liver (sliced) 20 g

Chicken kidney (cooked, outer membrane removed, halved with a knife) 20 g

Duck kidney (cooked, outer membrane removed, halved with a knife) 25 g

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

Rehydrated shark fin (aligned neatly) 20 g

Ham 20 g

Rehydrated magnolia lily slices 20 g

Dried winter mushrooms 25 g

Refined salt 5 g

MSG 3 g

Starch (for wet starch) 50 g

Clear broth 150 g

Shaoxing wine 15 g

Instructions

Prepare the ingredients

Slice the raw chicken breast into thin slices, mix evenly with egg white, refined salt, MSG, and wet starch, then blanch in boiling water. Cut the rehydrated sea cucumber into long slices. Halve the rehydrated tendons. Slice the rehydrated fish maw and duck liver. Cook the chicken and duck kidneys, peel off the outer membrane, and halve them with a knife. Score the chicken gizzards in a cross pattern. Score the pork yellow tubes in a centipede pattern. Neatly align the rehydrated shark fin. Place all of them in the clear broth to blanch.

Arrange the dish

Take a large bowl and place the leftover scraps from the blanched ingredients at the bottom. Then arrange all of the remaining ingredients, except the pork yellow tube and shark fin, evenly and alternately in the bowl. Finally, place ham, rehydrated magnolia lily slices, winter mushrooms, and vegetable hearts on top in an alternating pattern as a cover.

Blanch in broth

Place clear broth, refined salt, and Shaoxing wine in a soup pot and bring to a boil. Slide the arranged contents of the bowl as a whole into a strainer, then place the strainer into the boiling clear broth and blanch through. Remove it and gently squeeze out the excess water with a ladle while preserving the shape, then slide the contents into a porcelain plate.

Pour the broth

Separately blanch the shark fin and pork yellow tubes in the soup pot until cooked through and remove. Lay the shark fin in the center of the porcelain plate aligned with the grain, then place the pork yellow tubes on top. Add MSG to the original broth in the pot and pour it over the dish to finish.