Supreme Broth with Assorted Meatballs

Name: Supreme Broth with Assorted Meatballs
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Ingredients: 125g Chicken (minced, mixed with wet arrowroot and salt to form 10 balls); 1250g Chicken broth (for the final boil); 200g Sea cucumber (cut into 10 pieces); 2 Chicken gizzards (cut into 10 pieces); 10 Small dried shiitake mushrooms (or fresh mushrooms, washed and stems trimmed); 125g Soaked squid (cut into 10 pieces); 125g Pork (minced, mixed with salt, pepper, sesame oil, and dry arrowroot to form 10 balls); 175g Fish (minced, mixed with salt, pepper, sesame oil, and dry arrowroot to form 10 balls); as needed Lard (for blanching); a pinch Fine salt (seasoning); a pinch White pepper (seasoning); a pinch Sesame oil (seasoning); a pinch Shaoxing wine (seasoning); a pinch MSG (seasoning); a pinch Sugar (seasoning); as needed Wet arrowroot (for making chicken balls); as needed Dry arrowroot (for making fish and pork balls)

This Cantonese soup features round balls crafted from a mix of ingredients, boasting an attractive color and fresh, tender flavor.

1h 30m

Easy

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Ingredients

Chicken (minced, mixed with wet arrowroot and salt to form 10 balls) 125g

Chicken broth (for the final boil) 1250g

Sea cucumber (cut into 10 pieces) 200g

Chicken gizzards (cut into 10 pieces) 2

Small dried shiitake mushrooms (or fresh mushrooms, washed and stems trimmed) 10

Soaked squid (cut into 10 pieces) 125g

Pork (minced, mixed with salt, pepper, sesame oil, and dry arrowroot to form 10 balls) 125g

Fish (minced, mixed with salt, pepper, sesame oil, and dry arrowroot to form 10 balls) 175g

Lard (for blanching) as needed

Fine salt (seasoning) a pinch

White pepper (seasoning) a pinch

Sesame oil (seasoning) a pinch

Shaoxing wine (seasoning) a pinch

MSG (seasoning) a pinch

Sugar (seasoning) a pinch

Wet arrowroot (for making chicken balls) as needed

Dry arrowroot (for making fish and pork balls) as needed

Instructions

Prepare the Ingredients

Mince the chicken, mix with wet arrowroot and salt, and form into 10 balls. Separately mince the fish and pork, mix each with salt, pepper, sesame oil, and dry arrowroot, and form 10 balls from each. Cut the chicken gizzards, sea cucumber, and squid each into 10 pieces. Wash the small dried shiitake mushrooms and trim off the tough stems.

Blanch and Arrange

Blanch all these ingredients together in a pot of boiling water with wine and lard until cooked, then scoop them into a small bowl. Add MSG, salt, and pepper, invert a bowl over the top to seal, and steam until done before removing.