Gai Yong Yu Tou
Ingredients: deep fried puffed pork skin (Fupi), chicken breast, chicken liver, shiitake mushrooms (reconstituted), egg · 60 min cook time · 350kcal · ₩12,700
Ingredients
100g deep fried puffed pork skin (Fupi), 200g chicken breast, 150g chicken liver, 50g shiitake mushrooms (reconstituted), 1ea egg, 800ml water, 1tsp salt, 1tsp sugar, 0.5tsp chicken bouillon powder, 0.25tsp white pepper powder, 50ml slurry (cornstarch and water), 1tsp sesame seed oil
Instructions
1. Soak deep fried puffed pork skin (Fupi) overnight. After soaking, simmer it for 5 minutes, then turn off the heat.
2. Pour the pork skin into a strainer, rinse it under cool water, and squeeze out the grease until it no longer feels greasy. Squeeze it dry.
3. Bring some water to a boil. First, put the chicken breast in and let it simmer for about 3 minutes. Turn off the heat.
4. Once the heat is off, put the chicken liver in. Cover the lid and let it sit for about 5 minutes to poach the chicken breast and liver with residual heat.
5. Check the doneness of the chicken breast and liver; it should be easy to poke through with a chopstick.
6. Cut the reconstituted shiitake mushrooms by slicing them horizontally into 2-3 pieces, stacking them, and then cutting into fine strips.
7. Cut the chicken liver into slivers after slicing it horizontally and pressing it down with a cleaver.
8. Prep the pork skin by slicing it thinner and then cutting it into strips.
9. Beat the egg until big bubbles appear and no stray strands of egg white remain, for making egg drop later.
10. Add the mushroom soaking liquid into the wok, then add 800 ml of cool water and the prepped pork skin.
11. Simmer the pork skin for about 5 minutes, then check its texture. It should have a slight bite, soft but not 'melt in your mouth'.
12. Season the soup by adding about 1 tsp of salt, then about 1 tsp or slightly more of sugar.
13. Add in the chicken breast, chicken liver, and mushroom. Turn the heat to high, stir, and bring it to a boil. Do not cover the lid.
14. Taste the soup and add a bit of chicken bouillon powder if more umami taste is desired. Do not use dark-colored seasonings.
15. Add a small amount of white pepper powder.
16. Ensure the soup is at a big boil, then add the slurry bit by bit, stirring and observing the consistency. Have extra slurry on hand.
17. With the heat high and the soup at a heavy boil, add the egg drop bit by bit while stirring vigorously.
18. Turn off the heat and add some sesame seed oil for fragrance.
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