Phoenix and Peony Soup

Name: Phoenix and Peony Soup
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Ingredients: 250 g Soaked jellyfish head (rinsed to remove grit, blanched until half-cooked); 175 g Chicken breast (tendons removed, sliced into 9 cm long, 3 cm wide willow-leaf thin slices); 25 g Fresh mushrooms (washed, sliced into rounds); 5 g Salt; 5 Jindalre azalea blossoms (rinsed clean with water, petals must not be damaged); 5 g Monosodium glutamate (MSG); 20 g Water starch (for marinating and coating the chicken slices); 0.5 Egg white (for marinating and coating the chicken slices); 2 kg Chicken broth (for the soup); 500 g (actually uses 50 g) Rendered chicken fat (for cooking the chicken slices); 10 g Sesame oil (drizzled on the finished dish)

A Korean-style soup made with jellyfish head, chicken breast, and azalea flowers, featuring a clear, fresh broth with tender, fragrant, and crisp textures.

40 min

Easy

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Ingredients

Soaked jellyfish head (rinsed to remove grit, blanched until half-cooked) 250 g

Chicken breast (tendons removed, sliced into 9 cm long, 3 cm wide willow-leaf thin slices) 175 g

Fresh mushrooms (washed, sliced into rounds) 25 g

Salt 5 g

Jindalre azalea blossoms (rinsed clean with water, petals must not be damaged) 5

Monosodium glutamate (MSG) 5 g

Water starch (for marinating and coating the chicken slices) 20 g

Egg white (for marinating and coating the chicken slices) 0.5

Chicken broth (for the soup) 2 kg

Rendered chicken fat (for cooking the chicken slices) 500 g (actually uses 50 g)

Sesame oil (drizzled on the finished dish) 10 g

Instructions

Preparing the Jindalre Blossoms

Pick 5 fully blooming Jindalre azalea blossoms. Rinse them in water with a little washing liquid, then rinse again with clean water and drain, taking care not to damage the petals.

Preparing the Main Ingredients

Remove the tendons from the chicken breast, wash it, and slice it into thin willow-leaf-shaped pieces 9 cm long and 3 cm wide. Wash the fresh mushrooms and slice them into rounds. Rinse the jellyfish head to remove grit.

Coating the Chicken

Place the chicken slices in a bowl, add the salt, MSG, egg white, and water starch, and marinate to coat.

Sliding the Chicken Slices

Heat a wok over high heat and add 500 g of rendered chicken fat. When the oil reaches about 150°C (half-hot), add the chicken slices. Once cooked through, transfer them to a colander to drain off the oil.

Blanching the Jellyfish

Bring a pot of water to a rolling boil, add the jellyfish head and blanch until half-cooked. Remove, drain, and place in a soup bowl together with the chicken slices.

Cooking the Soup

After cleaning the pot, add the chicken broth, salt, cooking wine, MSG, and fresh mushroom slices. Bring to a boil, skim off the foam, add the 5 Jindalre blossoms, drizzle with sesame oil, and remove from heat. Pour into 6 small porcelain bowls and serve.