This recipe uses Chinese version chicken stock infused with Jinhua ham, a type of dry cured ham from China.
Quickly dip a small to medium sized chunk of Jinhua ham to boiling water then take the back of the knife to scrape out any grayish bits from all sides. Add the ham into 1/2 pot of water, bring to a boil then lower the heat to keep it simmering for 30 minutes.
Add in 1/2 free-range chicken or Silkie chicken to the pot. Bring to a boil then lower the heat again to keep it at a simmer. Scoop out any grayish bits floating on the surface. Soak some dried mushrooms with cold water for about 15 minutes. Once the stock has been cooked about one hour, add in soaked mushrooms and continue to simmer for another 30 minutes. There you have it, a pretty straightforward Chinese style chicken stock.
Then we move on to a refreshing version of this luscious stock.
A refreshing twist with Jinhua ham infused chicken stock -
Ingredients (for two)?
- 3 cups of Chinese style chicken stock
- 0.5 pound ground chicken
- 1/4 teaspoon lemon zest
- 1/8 teaspoon grated ginger
- 6 fried triangular tofu
- 1/4 small cabbage
Mix ground chicken with grated ginger and lemon zest. Blend in some crushed semi-firm tofu if a softer texture is preferred. Form the ground chicken mix into small meatballs, makes about 8 here -
Bring 3 cups of chicken stock to a boil then add in cabbage pieces -
Cook till the cabbage softens a little then add in triangular tofu. Grilled or firm tofu can be two other alternatives. Once the cabbage is about done, meaning reaching preferred texture, add in chicken meatballs and wait till they get fully cooked through, about 5 minutes.
Dust with additional lemon zest before serving.
Other Asian soup recipes:
- Japanese Pork Slices and Napa Cabbage Hot Pot (豚バラと白菜の重ね鍋)
- Raining Day Remedy - Homemade Pork and Onion Meatballs with Japanese Style Soup Base