Stewed Hashima

Name: Stewed Hashima
Prep time: 2 h 15 min
Cook time: 1 h 10 min
Total time: 3 h 25 min
Ingredients: 20 g Hashima (soak in warm water for 2 hours, remove black filaments and debris, rinse clean); 1 kg Cleaned young hen (rinse clean, debone, take meat, cut into 3cm square pieces); 7.5 g Salt (use in batches); 7.5 g White sugar; 2 g Ground white pepper; 5 g Scallion (cut into sections); 5 g Ginger (slice into pieces); 5 g Pea shoots (rinse, disinfect, sprinkle on finished dish)

A Korean-style soup simmered with hasma (frog oviduct) and a cleaned young hen. The broth is clear and delicately flavored, the ingredients soft and silky, and the dish is prized for its nourishing, fortifying qualities.

3h 25m

Easy

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Ingredients

Hashima (soak in warm water for 2 hours, remove black filaments and debris, rinse clean) 20 g

Cleaned young hen (rinse clean, debone, take meat, cut into 3cm square pieces) 1 kg

Salt (use in batches) 7.5 g

White sugar 7.5 g

Ground white pepper 2 g

Scallion (cut into sections) 5 g

Ginger (slice into pieces) 5 g

Pea shoots (rinse, disinfect, sprinkle on finished dish) 5 g

Instructions

Soak and rehydrate hashima

Soak the hashima in warm water for about 2 hours, tear off the black filaments and debris in clean water, rinse clean, put in a bowl and set aside.

Stew the chicken

Rinse the cleaned young hen clean, debone it, take out the meat, cut the chicken meat into 3cm square pieces, put in a pot and cook for about 1 hour, during cooking, skim off all the blood foam, and add three-quarters of the seasonings.

Combine and stew

Add the hashima, add scallion sections and ginger slices, after the pot comes to a boil, cook for about 10 minutes, then add the remaining one-quarter of seasonings, adjust the taste, pour into small bowls, sprinkle with rinsed and disinfected pea shoots, and serve.