Ingredients
500 g (about 1 lb) chicken broth, 1000 g (about 2 lbs) whole chicken.
Seasonings
50 g asparagus, 25 g each of ham and Shaoxing wine, 5 g fish gelatin, 15 g lard, 10 g each of agar-agar, white salt, and MSG, 2 eggs, and appropriate amounts of cilantro, minced ginger, and minced scallion.
Instructions
1. First, rub the chicken with 2.5 g salt and 25 g Shaoxing wine, then top with minced ginger and scallions. After 5 minutes, steam for about 15 minutes, remove and let cool. Debone the chicken and cut into small pieces, then mix with 5 g MSG, 2.5 g salt, and 15 g lard, and marinate the chicken pieces until ready to use.
2. Wash the gelatin and agar-agar, place them in a soup bowl, add 500 g (about 1 lb) of superior stock, 5 g of MSG, and 5 g of salt, then steam until the agar-agar has completely dissolved; remove and set aside.
3. Hard-boil 2 eggs, then slice the egg whites, ham, cilantro leaves, and asparagus; prepare the cooked chicken pieces as well. Grease 12 teacups with lard, then arrange the ham slices, cilantro leaves, egg white slices, asparagus slices, and chicken pieces inside each cup.
4. When the agar-agar soup has cooled to about 70%, pour it into the cups, just enough to cover the chicken, let it set, then refrigerate for 1 hour before serving.