Chinese cuisine

Professional

Shredded Chicken with Ham and Bamboo Shoot Soup

Name: Shredded Chicken with Ham and Bamboo Shoot Soup
Prep time: 30 min
Cook time: 1 hr 40 min
Total time: 2 h 10 min
Yield: 4 servings
Cuisine: Chinese-Huaiyang
Ingredients: 1 Medium Dried shiitake mushroom; 1 Whole Chicken; 4 Stalks Green onions, cut into 1/2 inch pieces.; 4 Slices Ginger, sliced; 1 tbsp. Shaoxing wine; 6 oz. Ham; 6 oz. Chicken breast; 6 oz. Winter bamboo shoot; Lard

Kou Sansi, a shredded chicken with ham and bamboo shoot soup, is a soft and silky sensation! An inspired combination of prime ingredients accompanied by a superb soup that is clear and bright. Finely cut ham, chicken breast, and bamboo shoots are steamed to perfection, making them soft and pungent. When completed, it looks light and simple, but in reality, it is a beautifully crafted and satisfying main course. Enjoy this number-one specialty soup in Huaiyang cuisine!

Chef John Zhang

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Shredded Chicken with Ham and Bamboo Shoot Soup

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Recipe

PRE TIME: 30 min

COOKING TIME: 1 hr 40 min

TOTAL TIME: 2 hr 10 min

4 SERVING

Ingredients:

1 Medium Dried shiitake mushroom
1 Whole Chicken
4 Stalks Green onions, cut into 1/2 inch pieces.
4 Slices Ginger, sliced
1 tbsp. Shaoxing wine
6 oz. Ham
6 oz. Chicken breast
6 oz. Winter bamboo shoot
Lard

Directions:

Preparation: Soak the shiitake mushrooms in water for 2-3 hours and then remove the stems for later use. Note that the shiitake mushrooms should be round and beautiful. The soaked shiitake mushrooms should be trimmed into thin circles, which are about the same size as the bottom of the vessel. Boil chicken soup: Use a medium-sized soup pot, pour in water, add whole chicken, scallions, ginger slices, and Shaoxing cooking wine, simmer for 1 hour on low heat.

Remove the chicken breast and trim off the irregular parts at both ends. Put it into a rectangle and place it on a square plate. Press it with a heavy object and put it in the refrigerator for 1-2 hours. The purpose is that the pressed chicken will become firm and easy to cut.

This dish is very knife-intensive, and this step is the most important. Cut the ham, chicken breast, and winter bamboo shoots into filaments with the same length and even thickness. Pay attention when cutting: prepare a bowl of water and put it on the side, sprinkle it at any time, so as not to stick to the knife,

Take a small teacup, preferably one with a small hole at the bottom. If not, put a little lard on the bottom of the teacup, place the mushroom face down in the center of the container, and then put the cut chicken, ham, bamboo shoots.

Neatly hang it by the side of the bowl, and finally, fill in the remaining three wires in the middle gap and press down. Take a medium-sized bowl, put the whole teacup in the middle, pour in 1 cup of chicken stock, put it in a steamer, and steam for about 15-20 minutes.

Put the steamed Sansi upside down on a medium-sized soup plate, uncover the steaming bowl, pour hot chicken soup, and the delicious buckled Sansi is ready. You can also add a little white pepper and salt to taste according to your personal preference.