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Chicken Skins And Shrimp Meatball Soup

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Ingredients

Adjust Servings:
300g shrimp
100g chicken skins
100g wax gourd
15g fat pork
15g coriander
seasoning
salt
chicken powder
white pepper
cornstarch
sesame oil
1000g chicken soup

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Chicken Skins And Shrimp Meatball Soup

Features:
  • Boiling
Cuisine:

This is a royal dish in the ancient empires period. In A Dream in Red Mansions, Chicken Skins And Shrimp Meatball Soup is a favorite dish of the prince. The dish is rich in nutrition and especially good for the skins. Chicken skins is a source of sulfur chondroitin which prevents the loss of collagen.

  • 45 minutes
  • Serves 2
  • Medium

Ingredients

  • seasoning

Directions

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Tip

1. Do not use frozen shrimp as the ingredient of this dish. Only fresh shrimp‘ meat can make tender and fresh pink shrimp meatballs.
 
2. In step3, remove chicken skins from heat before overcooked.  It not only removes the blood and the bad smell of chicken skins but also make sure chicken meat is tender.
 
3. Chicken skins contain both collagen and chondroitin. It makes soup as a beauty supplement.

Steps

1
Done
5 minutes

Peel winter melon, remove the melon pulp. Wash and cut into slices.

2
Done
5 minutes

Add water to the pot and bring to a boil. Blanch wax gourd until cooked, remove hot water and drain.

3
Done
5 minutes

Wash chicken skins. Put it into cold water, then bring to a boil. Boil until almost cooked. Remove from heat immediately and cool with cold water. Cut into pieces. 

4
Done
5 minutes

Remove the sand vein from the shrimps. Wash and clean. Wipe off the water with kitchen paper. Place shrimps on the cutting board.

5
Done
5 minutes

Use a knife back to crush the shrimps to make shrimp paste. Put in a large bowl, add fat pork and mix well.

6
Done
5 minutes

Add salt, chicken powder, sesame oil, white pepper, and cornstarch. Mix to coat and stir until the pasta is tender.

7
Done
5 minutes

Squeeze the shrimps paste into about 1cm³ meatball.

8
Done
10 minutes

Add chicken soup to the pot and heat it up. Add the shrimp balls and bring to a boil. Add the wax gourd slices, chicken skins, salt, chicken powder, white pepper, and coriander. Top with sesame oil before serve.

Susan Lu

I'm a professionally trained baker/pastry chef and also, as a friend would say, an intrepid eater.

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