Three-Shred Pounded Fish
A traditional Zhejiang soup made from grass carp pounded with dry starch into thin slices, simmered with shredded ham, shiitake mushrooms, and chicken.
Ingredients
grass carp (take the clean meat, cut into slices)
1 (750 g)
cooked ham (cut into thin shreds)
25 g
soaked dried shiitake mushrooms (cut into thin shreds)
50 g
cooked chicken breast (cut into thin shreds)
50 g
baby bok choy hearts
100 g
cooking wine
20 g
fine salt
7 g
MSG
2 g
dry starch (for pounding the fish slices)
10 g
clear chicken stock
500 g
rendered chicken fat
10 g
Instructions
1
Pound the fish slices
Place the clean grass carp meat on a cutting board, cut it into slices, sprinkle dry starch over the surface, and pound with a small wooden mallet to form thin fish slices.
2
Blanch the fish and shred the garnishes
Bring a pot of water to a boil, drop in the pounded fish slices and cook through, then lift them out, rinse in cold water, and cut into strips. Cut the cooked ham, soaked shiitake mushrooms, and cooked chicken breast all into thin shreds.
3
Assemble and finish the soup
Blanch the fish strips and baby bok choy hearts briefly in boiling water, then remove and drain. Pour the clear chicken stock into a wok, add the fish strips, bok choy hearts, salt, and cooking wine, and bring to a boil over medium heat. Skim off any foam, then add the shiitake shreds, chicken shreds, ham shreds, and MSG. Drizzle the rendered chicken fat over the top, transfer to a soup plate, and serve.
