Steamed Three-Shred Soup

Name: Steamed Three-Shred Soup
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 300g Chicken breast (washed, steamed, then finely shredded); 2 slices Ham (washed and shredded); 2 Eggs (beaten, made into egg skin, then shredded); 2 Dried shiitake mushrooms (soaked until soft, stems removed); 3 cups Superior stock; 2 slices Ginger (as seasoning); 1 Scallion (as seasoning); 1/2 tsp Cooking wine (as seasoning)

A traditional Shanghai soup made by steaming chicken, ham, and egg shreds in superior stock, then unmolding the mixture from a bowl. It offers an elegant presentation and a clear, flavorful broth.

55 min

Easy

0 favorites

Ingredients

Chicken breast (washed, steamed, then finely shredded) 300g

Ham (washed and shredded) 2 slices

Eggs (beaten, made into egg skin, then shredded) 2

Dried shiitake mushrooms (soaked until soft, stems removed) 2

Superior stock 3 cups

Ginger (as seasoning) 2 slices

Scallion (as seasoning) 1

Cooking wine (as seasoning) 1/2 tsp

Instructions

Preparing the chicken

Wash the chicken, mix with the seasoning, steam over water until cooked, then shred finely.

Preparing and shredding the side ingredients

Wash the ham, beat the eggs and fry into a thin egg skin, then shred everything together. Soak the dried shiitake mushrooms until soft and remove the stems.

Arranging and steaming

Layer the shiitake mushrooms at the bottom of a bowl, arrange the chicken shreds, ham shreds, and egg skin shreds neatly over them, fill any gaps with the remaining ingredients, pour in 1 cup of stock, and steam over water for 30 minutes.

Unmolding and serving with broth

Pour out the broth and set aside. Invert the molded ingredients into a serving bowl. Combine the reserved broth with the remaining stock, bring to a boil, then pour the boiling broth over the ingredients in the serving bowl. Serve immediately.