SHANGHAINESS HAM AND CHICKEN SOUP
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SHANGHAINESS HAM AND CHICKEN SOUP
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Votes: 0
Rating: 0
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Rate this recipe!
Print Recipe
Servings
4people
Servings
4people
Ingredients/配料
Servings: people
Units:
Ingredients/配料
Servings: people
Units:
Preparation/方法
  1. Rinse dried bamboo shoots under running water; Soak them in water for 2 hours (Change the water every 30 minutes); Remove them; Rinse them under running water again; Drain; Shred them.
  2. Rinse, drain and slice ginger.
  3. Rinse napa cabbage under running water; Pull off any loose outer leaves; Trim a bit off the base; Separate the remaining leaves; Discard any wilted leaves; Rinse them under running water again; Drain them.
  4. Rinse Chinese ham; Pat-dry them with kitchen paper.
  5. Rinse chicken; Pat-dry it with kitchen paper.
  6. Rinse pork bones; Pat-dry them with kitchen paper.
  7. Fill a deep pan with water; Add the ginger; Bring to the boil over a high heat; Blanch the chicken in the boiling ginger water for 2 minutes; Immediately remove it with a wire skimmer; Rinse it under running water till cool; Drain it; Blanch the Chinese ham in the boiling ginger water for 10 minutes; Immediately remove it with the wire skimmer; Rinse it under running water till cool; Drain it; Blanch the pork bones in the boiling ginger water for 3 minutes; Immediately remove them with the wire skimmer; Rinse them under running water till cool; Drain them; Turn off the heat.
  8. Fill a stockpot with 2.5L water; Bring to the boil over a high heat; Add the chicken, the pork bones, the Chinese ham and the dried bamboo shoots and bring to the boil over a high heat again; Turn to a low heat; Cover the pot with its lid; Cook over a low heat for 2 hours; Scoop scum off with a perforated skimmer; Add the napa cabbage into the soup; Cook over a low heat for 15 minutes; Stir seasonings into the soup; Turn off the heat; Arrange the soup in a serving bowl; Ready to serve.
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