Night-blooming Jasmine with Blanched Chicken Slices
A celebrated Yangzhou specialty: velvety chicken slices poached with blanched tuberose petals in a crystal-clear, delicately light broth.
Ingredients
Chicken breast (sliced into willow-leaf shaped pieces)
300 g
Egg whites
2
Night-blooming jasmine blossoms (stems removed, washed, briefly blanched)
50 g
Fine salt
5 g
MSG
3 g
Chicken broth
1500 g
Instructions
1
Prepare ingredients
Slice the chicken breast into willow-leaf shaped pieces, place in a bowl, and mix with 2 g of fine salt and the egg whites to coat evenly. Remove the stems from the night-blooming jasmine blossoms and wash them. Blanch briefly in a pot of boiling water, then scoop out with a strainer onto a serving plate and discard the water from the pot.
2
Blanch the chicken slices
Place a wok over heat, add 500 g of chicken broth and bring to a boil. Add the chicken slices and gently stir with a ladle. Once the chicken slices separate and turn milky white, remove them and place in a soup bowl, then discard the original broth from the wok.
3
Finish the soup
Return the wok to heat, add the remaining 1000 g of chicken broth and bring to a boil. Add 3 g of fine salt and the MSG, then pour into the soup bowl. Top with the jasmine blossoms and serve.
