Three Delicacies Soup

Name: Three Delicacies Soup
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: Chinese
Ingredients: 150 g Chicken breast (trim off fascia, cut into slices 5 cm long, 2 cm wide, 5 mm thick); 50 g Ham (cut into thin rectangular slices the same size as the chicken slices); 100 g Soaked sea cucumber (split open to remove internal organs, rinse clean, cut into oblique slices); 25 g Cucumber (cut into segments on the diagonal, then cut into diamond-shaped slices across the grain); 1 kg Chicken stock; 7.5 g Fine salt; 5 g Monosodium glutamate; 15 g Cooking wine; 3 g Ground white pepper; 1 Egg white; 5 g Minced scallion; 5 g Minced ginger; 10 g Starch slurry; 5 g Sesame oil

A Korean-style soup starring chicken breast, ham, and rehydrated sea cucumber as core ingredients, with a tender, fresh mouthfeel and high nutritional value.

45 min

Easy

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Ingredients

Chicken breast (trim off fascia, cut into slices 5 cm long, 2 cm wide, 5 mm thick) 150 g

Ham (cut into thin rectangular slices the same size as the chicken slices) 50 g

Soaked sea cucumber (split open to remove internal organs, rinse clean, cut into oblique slices) 100 g

Cucumber (cut into segments on the diagonal, then cut into diamond-shaped slices across the grain) 25 g

Chicken stock 1 kg

Fine salt 7.5 g

Monosodium glutamate 5 g

Cooking wine 15 g

Ground white pepper 3 g

Egg white 1

Minced scallion 5 g

Minced ginger 5 g

Starch slurry 10 g

Sesame oil 5 g

Instructions

Prepare and slice ingredients

Trim all fascia off the chicken breast, then cut it into slices measuring 5 cm long, 2 cm wide, and 5 mm thick. Split the soaked sea cucumber open, remove and discard the internal organs, rinse thoroughly, and cut into oblique slices. Cut the ham into thin, even rectangular slices the same size as the chicken slices. Rinse the cucumber, cut into segments on a sharp diagonal, then slice across the grain into diamond-shaped pieces.

Marinate the chicken slices

Mix the chicken slices evenly with fine salt, cooking wine, ground white pepper, egg white, and starch slurry to coat, let marinate, and set aside.

Blanch the ingredients

Place a soup pot over heat, add clean water and bring to a boil. Add the chicken slices and blanch until fully cooked, then remove and drain all excess water. Add the sea cucumber to the boiling water and blanch until tender, then remove. Transfer the blanched chicken, sea cucumber, and ham to a soup tureen, drizzle with sesame oil, and stir to combine.

Finish the soup

Place a clean soup pot over heat, add chicken stock and bring to a boil. Skim off any surface foam, then add fine salt and monosodium glutamate to adjust the seasoning to taste. Pour the hot seasoned stock into the soup tureen, add the cucumber slices, and serve.