Pearl Tofu Thick Soup

Name: Pearl Tofu Thick Soup
Cuisine: Chinese
Ingredients: 250g tofu; 20g chicken breast (cut into 0.5 cm cubes); 15g egg white (for mixing with the chicken breast); 25g rehydrated sea cucumber (cut into 0.8 cm cubes); 20g yellow egg cake (cut into 0.8 cm cubes); 20g yulan bamboo shoots (cut into 0.8 cm cubes); 15g spinach stems (cut into cubes, blanched); 5g fine salt; 50g starch (mixed into a slurry for thickening); 100g peanut oil; 10g soy sauce; 2g MSG; 5g chicken fat; 100g clear broth (note: the original text reads 'qíng tāng' [情汤], a homophone for 'qīng tāng' [清汤])

Vibrant and eye-catching in color, with pearl-shaped tofu pieces, this soup offers a rich, savory broth made with quality ingredients and a delicate, fresh flavor.

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Ingredients

tofu 250g

chicken breast (cut into 0.5 cm cubes) 20g

egg white (for mixing with the chicken breast) 15g

rehydrated sea cucumber (cut into 0.8 cm cubes) 25g

yellow egg cake (cut into 0.8 cm cubes) 20g

yulan bamboo shoots (cut into 0.8 cm cubes) 20g

spinach stems (cut into cubes, blanched) 15g

fine salt 5g

starch (mixed into a slurry for thickening) 50g

peanut oil 100g

soy sauce 10g

MSG 2g

chicken fat 5g

clear broth (note: the original text reads 'qíng tāng' [情汤], a homophone for 'qīng tāng' [清汤]) 100g

Instructions

Preparing the ingredients

Cut the chicken breast into 0.5 cm cubes and mix evenly with the egg white, fine salt, and starch slurry. Cut the rehydrated sea cucumber, yellow egg cake, and yulan bamboo shoots into 0.8 cm cubes. Cut the spinach stems into cubes, blanch briefly in boiling water, then remove and drain.

Velveting in oil

Heat the peanut oil in a wok to about 50% hot (approximately 150°C), add the chicken cubes to slip them through the oil, then remove and drain.

Braising into a thick soup

Place the clear broth in a clean wok and add the soy sauce, fine salt, and MSG. Add the chicken breast, sea cucumber, tofu, yellow egg cake, and rehydrated yulan bamboo shoots. Once it comes to a boil, skim off the foam, thicken with the starch slurry, drizzle in the chicken fat, and serve immediately.