Ingredients
150 g (about 5 oz) cleaned eel fillet, 50 g (about 1.75 oz) shredded chicken breast, 15 g (about 0.5 oz) wheat gluten strips, 1 egg.
Seasonings
Chopped scallions and minced ginger, 20 g each; salt, MSG, and rice vinegar, 2 teaspoons each; soy sauce and ground white pepper, 1 tablespoon each; water starch, 3 tablespoons; sesame oil, 1 teaspoon; chicken broth and eel broth, 300 g each.
Steps
1. Rinse the eel meat clean and shred it into strips; crack the eggs into a bowl and beat until smooth.
2. Add chicken broth and eel broth to the pot and bring to a boil, then add shredded eel, shredded chicken, wheat gluten, soy sauce, rice vinegar, scallions, ginger, and salt, and bring to a boil again.
3. Pour in the beaten egg and cook until set, then thicken with a cornstarch slurry. Ladle into bowls and stir in white pepper, MSG, and sesame oil to combine. Serve.