Chrysanthemum Dragon-Tiger-Phoenix Snake Soup
A classic Cantonese soup featuring shredded snake, chicken, pork and chrysanthemum petals. Clear broth, delicate flavor, nourishing and healthy.
Ingredients
15 items- Snake meat 200 g
- Chicken breast 150 g
- Pork loin 150 g
- Dried chrysanthemum flowers 10 pieces
- Bamboo shoot 50 g
- Shiitake mushrooms 3 pieces
- Ginger 3 slices
- Green onion 1 stalk
- Cooking wine 1 tbsp
- Salt 1 tsp
- White pepper powder 1/2 tsp
- Egg white 1
- Cornstarch 2 tbsp
- Broth 800 ml
- Sesame oil 1 tsp
Nutrition
Steps （6 steps）
Marinate shredded snake, chicken, pork with salt, wine, egg white, cornstarch for 15 mins. Blanch in boiling water 30 secs until color changes, drain.
Add broth, ginger, green onion to pot; bring to boil then simmer on low for 10 mins until fragrant.
Add all meat shreds, bamboo shoot, shiitake; bring to boil then cook on medium 5 mins, skim foam.
Gradually add cornstarch slurry while stirring; cook until soup slightly thickens and coats spoon.
Add rehydrated chrysanthemum petals, stir, turn off heat immediately.
Add sesame oil, white pepper; serve in bowls and garnish with extra petals.
Tips
Use pre-shredded snake meat if available; marinating removes gamey taste. Keep slurry thin for a clear soup. Add chrysanthemum at the end for fragrance.
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