Three Snake, Cat and Chicken Soup (The Three-Snake Dragon, Tiger and Phoenix Grand Assembly)
A cherished Cantonese banquet soup, traditionally crafted with snake, cat (often replaced with pork) and chicken. The golden, fragrant broth symbolizes the mythical union of dragon, tiger and phoenix. Deeply nourishing and luxurious.
Ingredients
13 items- Snake meat 200g
- Chicken 300g
- Lean pork 200g
- Ginger 30g
- Spring onion 2 stalks
- Goji berries 10g
- Red dates 6 pieces
- Chinese yam (Huai Shan) 20g
- Codonopsis (Dang Shen) 15g
- Cooking wine 2 tbsp
- Salt to taste
- White pepper powder 1/2 tsp
- Coriander some
Nutrition
Steps （6 steps）
Cut snake meat, chicken and pork into pieces; slice ginger; cut spring onions into sections; soak goji berries, red dates, yam and codonopsis in water for 10 minutes.
Put meat pieces in a pot with cold water, add ginger, spring onion and cooking wine. Bring to a boil over high heat and cook for 3 minutes until surface changes color and scum appears. Drain and rinse thoroughly.
In a clay pot, add enough water (about 3 liters), add blanched meat, ginger, spring onion and soaked herbs (except goji berries). Bring to a boil over high heat, then turn to low heat. Skim off any foam.
Keep simmering over low heat for 1.5 hours, occasionally skimming fat, until the soup turns golden and the meat can be easily pierced with chopsticks, releasing rich aroma.
Add goji berries and simmer for another 10 minutes. Season with salt and white pepper, adjust to taste.
Turn off heat, ladle soup into a large bowl. Garnish with a sprinkle of coriander or scallion greens if desired. Serve hot.
Tips
Slow simmering is key for a clear yet rich broth. If snake meat is unavailable, consider eel as substitute. Pork substitutes cat meat to maintain traditional flavor. Adjust herbs as preferred.
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