Three Kinds Of Shredded Delicacy Soup Recipe
Three Kinds Of Shredded Delicacy Soup is the apt recipe to tickle your taste buds. The most important ingredient in Three Kinds Of Shredded Delicacy Soup is Chicken. This Three Kinds Of Shredded Delicacy Soup as an Appetizer is a winner! Fall in love with this Three Kinds Of Shredded Delicacy Soup recipe from the Chinese cuisine. I am certain both of us will be in agreement that this Three Kinds Of Shredded Delicacy Soup is really delicious.
Ingredients
1/2 lb Smithfield ham
1 whole chicken breast, uncooked, with skin and bone removed
8 cups water
2 stalks scallion, cut into 2 inch pieces
3 slices ginger root
1/4 lb fresh snow peas
1 cup bamboo shoots
1 dried Chinese mushroom
2 tsp salt
Directions
Remove skin and fat from ham.
Boil the ham and chicken breast in 8 cups of water with scallion and ginger for about 20 minutes.
Remove the ham and chicken; let cool.
Cut the cold ham into thin strips and tear the cold chicken into shreds.
Shred the snow peas and bamboo shoots.
Soak the mushroom in hot water for 15 minutes, then remove the stem.
Place the mushroom stem side up in the center of a medium sized bowl.
Arrange the shredded chicken, ham, and snow peas attractively around the mushroom at the bottom of bowl.
Add bamboo shoot strips to fill the center.
Sprinkle on 1 tsp salt, then pour in 1/2 cup soup stock.
Steam for 20 minutes.
In a separate saucepan bring the remaining 5 1/2 cups soup stock to a boil and add 1 tsp salt.
Put the steamed bowl upside down in a large soup tureen.
Without removing the steamed bowl, pour the boiling soup stock around the bowl.
Then remove the steamed bowl
Boil the ham and chicken breast in 8 cups of water with scallion and ginger for about 20 minutes.
Remove the ham and chicken; let cool.
Cut the cold ham into thin strips and tear the cold chicken into shreds.
Shred the snow peas and bamboo shoots.
Soak the mushroom in hot water for 15 minutes, then remove the stem.
Place the mushroom stem side up in the center of a medium sized bowl.
Arrange the shredded chicken, ham, and snow peas attractively around the mushroom at the bottom of bowl.
Add bamboo shoot strips to fill the center.
Sprinkle on 1 tsp salt, then pour in 1/2 cup soup stock.
Steam for 20 minutes.
In a separate saucepan bring the remaining 5 1/2 cups soup stock to a boil and add 1 tsp salt.
Put the steamed bowl upside down in a large soup tureen.
Without removing the steamed bowl, pour the boiling soup stock around the bowl.
Then remove the steamed bowl
