Ingredients
100 g (about 3.5 oz) rehydrated fish maw, 50 g (about 1.75 oz) each of rehydrated sea cucumber, shark fin, tendon, shrimp slices, chicken breast, and fish fillet, 15 g (about 0.5 oz) each of baby bok choy hearts and cooked ham, 25 g (about 0.9 oz) each of egg white and winter bamboo shoots, 10 g (about 0.35 oz) rehydrated shiitake mushrooms, and 150 g (about 5.3 oz) clear broth.
Seasonings
2 g MSG (optional), 4 g salt, 10 g wet cornstarch slurry, 50 g Shaoxing wine.
Instructions
1. Slice the chicken breast into thin pieces and place in a bowl, then coat with egg white, salt, and wet starch; slice the sea cucumber; cut the pork tendon in half; slice the fish maw into large pieces.
2. Blanch the sea cucumber, fish maw, pork tendon, and shark fin in clear broth; poach the chicken slices, fish slices, and shrimp slices in boiling water until cooked, then place all the ingredients in a large soup bowl, arranging the ham, winter bamboo shoots, winter mushrooms, and bok choy hearts alternately on top; bring the clear broth, salt, and Shaoxing wine to a boil in a pot over high heat, add MSG, then pour the clear broth into the soup bowl and serve.