Three Delicacy Deer Antler Soup
Sprinkle steamed diced velvet deer antler over chicken broth thickened with sea cucumber, chicken, and winter bamboo shoots. This dish is flavorful and nutrient-rich.
Ingredients
Steamed deer antler (cut into 8 mm cubes, pre-seasoned)
100 g
Rehydrated sea cucumber (cut into 1.4 cm squares, blanched and drained)
100 g
Cooked chicken (cut into 1.4 cm squares, blanched and drained)
50 g
Winter bamboo shoots (cut into 1.4 cm squares, blanched and drained)
50 g
Fine salt
1.5 g
MSG
1 g
Chicken broth
300 g
Wet starch
20 g
Sesame oil
a pinch
Instructions
1
Step 1
Cut the sea cucumber, chicken, and winter bamboo shoots into 1.4 cm squares, blanch in boiling water, then drain. Cut the deer antler into 8 mm cubes, place in a bowl with a small amount of salt and MSG, and let it absorb the seasoning.
2
Step 2
Place a wok over high heat, add the chicken broth, sea cucumber, chicken slices, winter bamboo shoots, salt, and MSG to season. Once boiling, skim off the foam, thicken with wet starch, drizzle in sesame oil, transfer to a soup plate, and sprinkle the deer antler cubes on top.
