Ingredients
175 g West Lake water shield leaves (about 6 oz), 50 g cooked chicken breast (about 1.75 oz), 25 g cooked ham (about 0.9 oz), 500 g water (about 2 cups).
Seasonings
10 g (about 2 tsp) cooked chicken fat, 2.5 g each of chicken and ham broth concentrate and fine salt.
Instructions
1. Shred the chicken breast and ham into 6.5 cm (about 2.5 inch) long strips. Place 500 g (about 1 lb) of water in a pot.
2. Place over high heat and bring to a boil, add the water shield leaves, immediately remove with a slotted spoon once it returns to a boil, drain well, and transfer to a soup bowl.
3. Bring the original clear broth to a boil with salt, then add MSG, pour over the water shield leaves, top with shredded chicken and ham, and drizzle with chicken fat to finish. This soup is colorful, smooth, tender, and delicately fragrant.