Ingredients
750 g (about 1.65 lb) cold clear broth, 150 g (about 5.3 oz) chicken breast, 65 g (about 2.3 oz) egg whites, 50 g (about 1.8 oz) pea shoots, 25 g (about 0.9 oz) minced cooked ham.
Seasonings
Salt 3 g (about 1 tsp), ground white pepper 1 g (about 1/4 tsp), MSG 0.5 g (a pinch), and water starch as needed.
Instructions
1. Pat the chicken breast with the back of a knife to loosen it, then pound it into a fine paste, removing all tendons and sinews. Finely mince the paste repeatedly with a knife until it becomes a smooth chicken purée. Mix in cold clear broth, then add egg whites, MSG, salt, water-starch slurry, and white pepper, stirring until well combined.
2. Clean the pot and place it over heat, pour in clear broth and bring to a boil. Stir the chicken paste mixture well, then pour it into the pot. Once it comes to a gentle simmer, move the pot to low heat and let it cook for 10 minutes, allowing the mixture to set into chicken tofu blossoms. Blanch the pea shoots in boiling water until just cooked, then transfer them to a soup bowl. Gently scoop the chicken tofu blossoms into the bowl, ladle in some clear broth, and sprinkle with chopped cooked ham before serving. This dish features a pure white, clear broth with tender, silky-smooth curds that are delicate, soft, and bursting with fresh, savory flavor.