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Tai Chi Seafood Soup

Tai Chi Seafood Soup
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A seafood soup that looks extraordinary? That is the Tai Chi seafood soup. Prepared from minced lobster and cooked to a thick soup along with the minced sweet potato leaves from which the green soup is created. When the soups are ready and in the right consistency, creating a Tai Chi sign is an art of a food serving. Be creative and enjoy his particular soup in your home.

 

Recipe
PRE TIME: 20 min
COOKING TIME: 1 hr
TOTAL TIME: 1 hr 20 min
3 SERVING
Ingredients:
  • 1 Large Cooked lobster
  • 6 oz. Sweet potato leaves
  • 4 cup Fresh chicken soup
  • For the white soup:
  • 3 cup Fresh chicken soup
  • 2 oz. Winter melon, minced
  • 1 tbsp. Shaoxing wine
  • 1/4 tsp. Salt
  • 1/8 tsp. White pepper
  • tbsp. Gound Xuan Wei ham
  • 1/4 cup Potato starch slurry (1 to 2 ratio of cornstarch to water)
  • 1 1/2 oz. Fish maw, minced
  • 1/4 cup Egg white
  • For the green soup:
  • 1 cup Fresh chicken soup
  • 1/8 tsp. White pepper
  • 1/4 cup Potato starch slurry (1 to 2 ratio of cornstarch to water)
Directions:
1
Cut the winter melon in half, remove the skin and guts. Cut them into thin slices. Cut the slices into thin strips. Then cut the strips into fine dices. Set aside.
2
Remove the meat from the cooked lobster. Then mince the meat.
3
Cut the softened fish maws into small dice. Cut the Yunnan Ham into small dice.
4
Puree the sweet potato leaves and broth in a blender.
5
Quickly pass the fish maw dices in boiling water for a few seconds, then drain. Set aside.
6
Making the white soup: Place a wok on the stove over medium heat. Add chicken broth, winter melon dice, lobster dice, Shaoxing wine, salt, ground white pepper, and ham dice to seasoning. Bring to a boil. Stir in the starch slurry to thickening. Then stir in the fish maws and egg white. Note: Keep stirring while adding egg white to make the soup smoother.
7
Making the green soup: place a cooking pan on a stove over medium heat. Add spinach and broth puree. Add starch slurry while stirring until boiling.
8
Choose a deep plate as the serving plate. Using a Chinese ladle, scoop both soups into the serving plate. Carefully form a Tai Chi shape.
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