Three-Shred Shrimp Soup

Name: Three-Shred Shrimp Soup
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Ingredients: 300 g Medium shrimp meat (washed, sliced open along the back); 100 g Chicken breast (skinned, cut into matchstick-thin strips); 100 g Bamboo shoots, peeled (blanched, cut into matchstick-thin strips); 40 g Cooked ham (cut into thin strips); 2 Egg whites; 5 g Dry starch; 6 g Fine salt; 4 g MSG; 1 g White pepper; 2 g Ginger, julienned; 2 g Soy sauce; 700 g Stock

Quanzhou-style Three-Shred Shrimp Soup, prepared with peeled shrimp, shredded chicken, shredded ham, and shredded bamboo shoots in a clear broth. It has a crystal-clear appearance, bright fresh flavor, and an appetizing, colorful presentation.

35 min

Easy

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Ingredients

Medium shrimp meat (washed, sliced open along the back) 300 g

Chicken breast (skinned, cut into matchstick-thin strips) 100 g

Bamboo shoots, peeled (blanched, cut into matchstick-thin strips) 100 g

Cooked ham (cut into thin strips) 40 g

Egg whites 2

Dry starch 5 g

Fine salt 6 g

MSG 4 g

White pepper 1 g

Ginger, julienned 2 g

Soy sauce 2 g

Stock 700 g

Instructions

Marinate the shrimp

Wash the shrimp and slice each one open along the back. Add salt, MSG, egg white, and dry starch, then toss well to coat and set aside.

Julienne the ingredients

Blanch the bamboo shoots in boiling water and cut into matchstick-thin strips. Skin the chicken breast and cut into matchstick-thin strips, then toss with 1 egg white and 2 g soy sauce. Cut the cooked ham into thin strips.

Cook the soup

Set a wok over high heat, pour in the stock, and add salt and MSG. Bring to a boil with the bamboo shoots, then scatter in the chicken strips, shrimp, and ham strips. As soon as the soup returns to a boil, give it a gentle stir and ladle into a soup bowl. Sprinkle with white pepper and serve.