The special chicken milk soup is a famous traditional dish in Jinan, Shandong Province, which belongs to Shandong cuisine. Chicken breast in milk soup is mainly made of water chestnut. “Clear soup” is fresh, and “milk soup” is mellow and creamy. They are made of chicken, duck, pig elbow and so on, except for different fire and processing methods.
How To Make The Special Chicken Milk Soup
Beat the chicken breast meat with a knife, smash it into fine mud, put it into a bowl, add 25g of the water and mix well
Put the water chestnut into the pot and boil it with clear water on the high fire, take it out and cool it, chop it into fine mud, and put it in the same bowl with the fat pork(chop into fine mud)
Slice the winter bamboo shoots and mushroom into thin slices, blanch them in boiling water, and drain the water. Slice the ham
Beat the egg whites and stir up until you can see the foam,add some chicken paste, wet starch, fat minced meat, water chestnut mud, 1 grams of refined salt, stir into padding for use.
Put 5g of scallion oil in the pot spoon and turn it on a small heat. Knead the stuffing into a walnut ball. Fry it in the wok spoon until both sides are hard skinned. When the color turns white, press it into a partial circle. Put it into the bowl, add 200g of milk soup, 10g of the Shaoxing wine, and 0.5g of refined salt. Steam it in a high heat for 5min, take it out, decant the original soup, and put it in the soup bowl for use
Put 5g of scallion oil in the frying pan. When it’s heated to 50%, put milk soup, clear soup, refined salt, mushroom and bamboo shoots slice to boil, remove froth, add ginger juice, MSG and sprinkle the ham slices.