Ingredients
300 g chicken breast, 30 g each of egg whites, winter bamboo shoots, and shiitake mushrooms, 20 g ham, and clear broth as needed.
Seasonings
15 g wet starch, 10 g ginger, 1 g MSG, 4 g salt, 20 g Shaoxing wine.
Instructions
1. Remove the sinew from the chicken breast, then mince it into a fine paste. Place in a bowl and mix with wet starch, ginger juice, MSG, egg white, salt, and clear broth to form a chicken paste. Finely dice the winter bamboo shoots, ham, and egg cake, then mix them together to create a colorful garnish; set aside.
2. Remove the stems from the rehydrated shiitake mushrooms, rinse them with boiling water, and pat dry. Place them in a bowl with the chicken mixture, stir well, then transfer to a plate of colored coating, rolling to coat evenly. Fill a pot with water and heat until it reaches about 80% boiling (just below a full boil). Gently add the coated mushrooms one by one, cooking until the coating is set. Remove with a slotted spoon, drain, and place in a large soup bowl.
3. Place a wok over heat, add clear broth, bring to a boil then remove from heat, skim off any foam, add mushroom soaking liquid, Shaoxing wine, and salt, bring to a boil again, then pour into the bowl with the black mushrooms and serve. This dish is tender, smooth, and silky, with a pure and rich broth flavor.