Floral Chicken Soup

Name: Floral Chicken Soup (翡翠雞片湯)
Yield: Serves 3–4 as a substantial bowlful, 5–6 as a smaller portion in a multicourse meal.
Cuisine: Chinese
Ingredients: 6 cups rich, unsalted chicken stock (for making your own) coarse kosher salt or Roasted Szechwan Pepper-Salt to taste; 1½ teaspoons steam-rendered, cool chicken fat; ½ teaspoon coarse kosher salt; 2 bunches (12 ounces) fresh watercress, with lively unblemished leaves; ¼ pound skinned and boned fresh chicken breast, trimmed of all membranes, cartilage, and tendons (weight after trimming; equal to about ½ pound with skin on and bone in; for easy, 5-minute boning); 1 large egg white, beaten to a froth; additional chicken fat, for greasing molds; ¼ teaspoon finely minced fresh ginger; 2 teaspoons Chinese rice wine or quality, dry sherry

翡翠雞片湯

Preparation info

Serves
3–4
as a substantial bowlful .

Difficulty
Easy

Appears in

The Modern Art of Chinese Cooking

By Barbara Tropp

Published 1982

About

The inspiration for this soup came from one of my favorite books, Chinese Gastronomy, written by Hsiang Ju Lin and Tsuifeng Lin in collaboration with the grand old man of Chinese letters in America, Lin Yutang. The book is an extraordinary record of the food and culture of China, and most of its recipes des

Ingredients

Asia
China
Lunch
Dinner
Soup

Ingredients

Method