Ingredients
Chicken gizzards and livers 100 g (about 3.5 oz) each, cucumber 50 g (about 1.75 oz), milk 50 ml (about 3.5 tablespoons), 1 egg yolk, chicken broth 4 cups.
Seasonings
1 teaspoon each of salt, MSG, and ground white pepper.
Instructions
1. Pour the milk into the egg yolks and stir until smooth; slice the chicken gizzards, halve the cucumber lengthwise and cut into half-moon slices; blanch the chicken gizzards and cucumber separately in boiling water until cooked, then drain and place in a soup bowl, sprinkle with pepper.
2. Place the soup pot over heat, add chicken broth, salt, cooking wine, and MSG. Once the soup comes to a boil, pour in the whisked milk and egg yolk mixture, gently stir it open with a ladle, then remove from heat and ladle into a soup bowl containing the chicken gizzards and cucumber. Serve immediately.