Ingredients (for 4):
- Chicken - 1
- Fake shark's fin - 30 g
- Fish maw - 1
- Conpoy - 50
- Chinese yellow wine - 2 tsp
- Oil - 1 tbsp
- Shiitake mushroom - 3
- Woodear - 30 g
- Dried mandarin peel - 1 corner
- Ginger - 25 g
- Water chestnut starch - 1/4 cup
- Chicken stock - 1/2 cup
- Coriander - 1 bunch
- Seasoning
- Dark soy sauce - 1/2 tsp
- Salt - 1 tsp
- White pepper powder - 1/8 tsp
- Sugar - 1/2 tsp
- Sesame oil - 2 tsp
Procedures:
1. Soak the fish maw with water overnight.
2. Heat a pot of water and add several slices of ginger to cook together.
3. When it boils, add some Chinese yellow wine. Then add the fish maw in to cook for a short while.
4. Turn off the heat and let the fish maw simmer for a while. Then cut the fish maw into thin strips.
5. Remove the skin and fat from the chicken.
6. Boil a pot of water to boiling and then add several slices of ginger.
8. Pour the hot water inside the cavity repeatedly.
9. Boil another pot of water and then put the chicken inside. Cover with lid and continue to boil for 2 hours. Retrieve the stock and remove the oil.
10. Hand shred the meat from the chicken.
11. Soak the conpoy with water until softened.
12. Add Chinese yellow wine and then steam under low heat for 40 minutes.
13. Break up the conpoy and retain the sauce for latter use.
14. Soak the shiitake mushroom with water until softened.
15. Cut the shiitake mushroom into shreds. Retain the soaking water.
16. Blanch the fish maw shreds in boiling water, and then turn off the heat and allow it to simmer for another 10 minutes. Then remove.
17. Soak the fake shark's fin with water. Then blanch in boiling water. Remove and put in cold water and drip dry.
18. Soak the woodear and then blanch. Then cut into shreds.
19. Scratch the underside of the dried mandarin peel, then cut into fine shreds.
20. Cut the ginger into shreds. Then add some salt and mix well. Then wash away the salt.
21. Mix the water chestnut starch with chicken broth.
22. Heat the pot with oil, and then add the shiitake mushroom and woodear to cook for a while.
23. Add 6 cups of chicken stock, and the soaking water for shiitake mushroom and conpoy. Add the shredded conpoy and bring the soup to boiling.
24. Lower the heat and allow it to continue cook for 10 minutes. Then add the fake shark's fin, dried mandarin peel, ginger, and fish maw.
25. Season with dark soy sauce, salt, white pepper powder and sugar. Then add the shredded chicken. Use chopsticks to mix well the shredded chicken.
26. Gradually pour in the water chestnut starch mixture to the soup, stirring all the while to thicken.
27. Add sesame oil and then pour into serving bowl. Add the coriander on top.
沒有留言:
張貼留言