400 grams (over 4/5 lb.) of chicken breast or pork
50 grams (1/9 lb.) mushrooms
250 grams (5/9 lb.)chicken bones
5 grams (1/6 oz) sectioned scallions
5 grams (1/6 oz) ginger slices
15 grams (1 tbsp.) cooking wine
5 grams (5/6 tsp.) salt
2 grasm (1/2 tsp.) MSG
(1) Finely grind the meat into a paste, add 2 grams (1/3 tsp.) of
salt, 1 gram (1/4 tsp.)of MSG and 5 grams (1 tsp.) of cooking wine,
mix well and shape into balls of a size that can be held in a
teaspoon. Wash hte mushrooms until they are clean.
(2) Wash the chicken bones and grind them into the size of rice
grains, put in a large bowl and soak in water for 10 minutes. Now
stir and then pour out the bloody water. Put the bones into 750
grams (1.5 cups) of water, add 2 grams (1/14 oz) each of scallions
and gingerm 5 grams (1 tsp.) of cooking wine and boil for 15
minutes. Carefully pour the clear part or the soup through a filter
and into a soup bowl. Get rid of the chicken bones.
(3) Quick boil the meat balls, take them out and wash off the blood
foam on the surface of the balls one by one in lukewarm water. Put
them into the chicken bone soup. Add the mushrooms, 3 grams (1/9
oz) each of scallions and ginger, 5 grams (1 tsp.)of cooking wine,
3 grams (1/2 tsp.) of salt, 1 gram (1/4 tsp.) of MSG and steam for
20 minutes before serving.
Features:The soup looks very clear.
Taste: Strongly aromatic and the mushrooms are