Ingredients
1 silver carp (about 1000 g / 2.2 lbs), 400 g (about 14 oz) chicken, 100 g (about 3.5 oz) eggs.
Seasonings
50 g lard, 50 g scallions, 2 g white pepper, and salt to taste.
Instructions
1. Wash and julienne the scallions; beat the eggs until well combined into an egg wash.
2. Clean the fish, removing innards, head, and tail, then cut into roughly 2.5 cm (about 1-inch) cubes; wash the chicken and cut into roughly 2.5 cm (about 1-inch) cubes.
3. Place the chicken pieces in a covered pot, add enough water to cover, and cook until about 80% done. Add the fish pieces and simmer over low heat until tender and flaky. Season with salt, pepper, and lard, then add shredded scallions and bring to a gentle simmer. Ladle into a soup bowl, cover to keep warm, and just before serving, drizzle the beaten egg over the top.