Inverted Superior Soup with Assorted Meatballs

Name: Inverted Superior Soup with Assorted Meatballs
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Cuisine: Chinese
Ingredients: 125 g Chicken (minced, mixed with wet arrowroot and salt, formed into 10 balls); 1250 g Chicken broth; 200 g Sea cucumber (cut into 10 pieces); 2 Chicken gizzards (cut into 10 pieces); 10 Small winter mushrooms (washed, stems trimmed); 125 g Rehydrated squid (cut into 10 pieces); 125 g Pork (minced, mixed with salt, pepper, sesame oil, and dry arrowroot, formed into 10 balls); 175 g Fish (minced, mixed with salt, pepper, sesame oil, and dry arrowroot, formed into 10 balls); Lard, to taste; Fine salt, a pinch; White pepper, a pinch; Sesame oil, a pinch; Shaoxing wine, a pinch; MSG, a pinch; Sugar, a pinch

A Cantonese soup featuring an assortment of ingredient balls and slices, presented with varied shapes, appealing colors, and a fresh, tender flavor.

55 min

Easy

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Inverted Superior Soup with Assorted Meatballs

Ingredients

Chicken (minced, mixed with wet arrowroot and salt, formed into 10 balls) 125 g

Chicken broth 1250 g

Sea cucumber (cut into 10 pieces) 200 g

Chicken gizzards (cut into 10 pieces) 2

Small winter mushrooms (washed, stems trimmed) 10

Rehydrated squid (cut into 10 pieces) 125 g

Pork (minced, mixed with salt, pepper, sesame oil, and dry arrowroot, formed into 10 balls) 125 g

Fish (minced, mixed with salt, pepper, sesame oil, and dry arrowroot, formed into 10 balls) 175 g

Lard to taste

Fine salt a pinch

White pepper a pinch

Sesame oil a pinch

Shaoxing wine a pinch

MSG a pinch

Sugar a pinch

Instructions

Step 1

Mince the chicken, mix with wet arrowroot and salt, and form into 10 balls. Mince the fish and pork separately, mix each with salt, pepper, sesame oil, and dry arrowroot, and form 10 balls from each. Cut the chicken gizzards, sea cucumber, and squid each into 10 pieces. Wash the small winter mushrooms and trim the stems.

Step 2

Place all these ingredients together into a pot of boiling water, add the Shaoxing wine and lard, and poach until just cooked through. Remove and arrange in a small bowl, add MSG, salt, and pepper, cover, and steam in a steamer until fully cooked. Transfer into a large soup bowl, pour in the chicken broth and bring to a boil, and serve directly from the broth pot.