鸡蓉鱼肚 - Gai Yong Yu Tou
This matters to me because...
This soup reminds me of home. For holidays and bigger occasions, my family would cook a huge pot of this soup. I loved the textural differences you get from the pork rind, chicken, mushroom, and corn (which is omitted this time around). A couple years ago, a YouTube channel I followed showed how they made it. Considering that my parents are from the same streets as this person, I knew I wanted to create this dish myself.
Ingredients
- Water
- Fried pork skin (浮皮)
- Chicken breast
- Chicken thighs
- Dried baby shrimp (虾米)
- Reconstituted shiitake mushrooms
- Cornstarch
- Salt
- Sugar
- Sesame Oil
- Egg
2 Comments
- When I ladled that first bowl of soup, the aromas that filled the air--peak nostalgia.
- My parents added a can of corn. It added some sweetness and thickness to the soup that I did find missing. I'll need to add that soon enough.
2 Learnings
- Making the egg drop isn't as easy as I thought. Easy to cook but not to make pretty. Some foreshadowing, but I'll be making more egg drop this month!
- Sharp knives are extremely important for thinly slicing things. I luckily didn't get cut, but I definitely should invest in upgrading my knife-sharpening equipment.