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Delicacies in Clear Broth

Delicacies in Clear Broth

INGREDIENTS

3 1/2 oz 9100g) cellophane noodles, soaked

1 oz (25g) dried black Chinese mushrooms, soaked

4 tbsp (60g) dried shrimps, soaked

2 dried sea cucumbers, reconstituted

2 oz (50 g) fresh tomatoes

3 1/2 oz (100g) lean boneless pork, minced

2 3/4 tsp. salt, or to taste

1 tsp. cornstarch (cornflour ) dissolved in 1 tsp. water

6 cups (1500ml) chicken stock

3 1/2 oz (100g) dried bamboo shoot slices, soaked (or canned sliced bamboo shoots)

1/2 tsp. scallions, chopped

1/8 tsp. MSG(optional)

2 oz (50 g) Chinese ham

1 tsp. sesame oil

1/2 tsp. MSG(optional)

For egg dumplings:

3 eggs

3 1/2 oz (100g) pork, minced

1/4 tsp. salt

2 tsp. soy sauce

1/2 tsp. scallions, chopped

1 tsp. ginger, chopped

2 tbsp (30 g) dried shrimps, soaked and chopped

RECIPE

Cut the cellophane noodles into 6 inch (15cm) pieces. Drain the mushrooms, remove the stems, and cut into thin slices. Cut the sea cucumbers into thin slices.
Make egg dumplings. Place egg dumplings on a heat-proof dish and steam in a steamer for 10 minutes. Set aside.
To make the meatballs, mix the pork with 1/4 tsp. of the salt, 1/8 tsp. of the MSG (optional), the cornstarch water mixture, and little more water. Stir vigorously in the same direction for 1 minute. Form the mixture into small meatballs. Bring the chicken broth to a boil and add the meatballs. Simmer until cooked through and drain, reserving the broth. Set the meatballs aside.

Skim any foam from the broth. Add the cellophane noodles, the mushroom, 2 tbsp shrimps, sea cucumbers, bamboo shoot slices, and 1/2 tsp. scallions. Bring to a boil. When the shrimps and mushrooms release their fragrance, add the remaining 2 1/2 tsp. of the salt and the remaining 1/4 tsp. of the MSG, along with the ham slices, meat balls, egg dumplings, and tomatoes. Return to a boil and remove from the heat. Sprinkle with the sesame oil, and serve.

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