Ingredients
Units
Scale
- 500 g pork bones
- 500 g large beef bones
- 1 organic chicken carcass, preferably with feet
- 1 liter top-quality Shaoxing rice wine (if unavailable, use dry sherry)
- 200 g silken tofu, cut into 1/2 cm cubes or diamond shapes (diamond shapes are traditional and strongly preferred)
- 50 g fatty Smithfield ham, finely chopped
- 50 g finely diced chicken breast
- 50 g finely diced shrimp
- The orange “shrimp fat” from 4 very large head-on shrimp
- 30 g (about 3) fresh shiitake mushrooms, finely chopped
- 80 g (1 small) carrot, finely chopped
- 1 1/2 tsp. white sugar
- 1 tsp. salt
- 1/4 –1/2 tsp. ground white pepper
- 2 eggs
- 1 tsp. sesame oil (TFD endorses only Kadoya brand)
- 1 tsp. melted Smithfield ham fat
- 1 tbsp. finely chopped cilantro
- Cornstarch (or potato starch, which is to be preferred) mixed with cold water in a ratio of 1:5 – no more than 3 tbsp. total (you probably won’t need all of it, but just in case…)
Instructions
- Place pork bones, beef bones and chicken carcass in a large stock pot and cover with cold water. Bring to the boil, strain and briefly rinse the bones in cold water. Return the bones to the pot and cover with 4 litres of water and 1 liter of Shaoxing wine. Bring to the boil and reduce the heat to the lowest possible simmer.
- Cook for 24 hours skimming regularly for the first few hours. Strain the stock and discard the bones.
- Carefully cut tofu into small cubes. Tip: It takes a lot of practice to cut your tofu into diamond shapes. The easy way is to put the box of tofu upside down and pour the tofu onto the cutting board; gently hold the tofu in place with one hand, while using the other hand to make vertical cuts first. Then slowly move the knife through the tofu horizontally.
- Cook the “egg skins.” Beat the eggs and mix with a little water and cornstarch. Turn the stove to high heat and place a frying pan on the burner to warm up.
- Once the pan is hot, brush on a thin layer of oil. Pour a small amount of egg mixture to the center of pan, then gently tilt the pan and rotate it so that the egg batter forms a circle (think of how you make a pancake).
- When the surface of the egg solidifies and the edge curls up slightly, peel it off with a spatula and flip to cook the other side. When you finish, you will have a thin pancake of cooked egg. Repeat until all the batter is used up. Cut skins into thin strips.
- Prepare the shrimp fat by separating the heads from the body. Squeeze as much as possible orange shrimp fat from the heads. Set aside.
- Bring the strained stock to a gentle boil in a large saucepan. Add the tofu, chicken, ham, shrimp mushrooms, carrots, sugar, salt and pepper, and simmer for 10 minutes.
- Add the starch mixed with water and stir into the soup. Continue to stir and add the egg strips and the shrimp fat.
- Remove from the heat and drizzle on the sesame oil and melted ham fat. Adjust seasonings to taste.
- Ladle the soup into bowls and garnish with cilantro.
- Prep Time: 0 hours
- Cook Time: 0 hours
Nutrition
- Calories: 1164.52 kcal
- Sugar: 3.08 g
- Sodium: 1313.71 mg
- Fat: 61.25 g
- Saturated Fat: 19.97 g
- Trans Fat: 0.02 g
- Carbohydrates: 18.11 g
- Fiber: 1.43 g
- Protein: 60.05 g
- Cholesterol: 290.3 mg
