Dry Scallop Chicken Soup
A good soup requires not just quality ingredients, but patience and dedication. This Dry Scallop Chicken Soup perfectly combines craftsmanship with deliciousness.
What are dried scallops?
Dried scallops are actually the dried adductor muscles of scallops (the muscle that allows the scallop to close its shell), concentrating the essence of the ocean's flavors!
Families in Fujian love to use them when making soups. They are sweeter and more resistant to long cooking compared to fresh scallops. After rehydration, they are soft and springy, and the soup is filled with the delicate fragrance of seafood.
How to buy dried scallops?
Check the color:
Choose those with a natural light yellow or pale amber color. Avoid ones that are stark white or grayish (they may have been bleached or are old stock).
Feel the texture:
The surface should be dry with fine textures. When pinched, they should be firm and not break easily. If they feel moist, soft or powdery, it indicates that they have become damp and spoiled.
Smell the aroma:
Get close and smell. They should have a faint seafood aroma. A pungent smell of chemicals or a rancid odor is definitely unacceptable! For good dried scallops, the water remains clear after rehydration.
Select the right size:
For making soup, choose medium - sized ones (about 1 cm in diameter). They offer good value for money and can withstand long cooking. For stir - frying, using broken scallops or scallop scraps is more cost - effective, and they have the same intense umami.
Dried scallops from Hokkaido, those produced in Maine in the United States or Nova Scotia in Canada are also great choices.
Why choose dried scallops for making soup?
They don't fall apart even after long cooking. Their umami flavor gradually seeps into the soup, and they are healthier than monosodium glutamate!
When combined with the fat of chicken, the soup becomes mellow and deliciously sweet. You won't feel thirsty even after drinking a lot.
Which part of the chicken is the best for making this soup?
Chicken legs and wings are the most suitable! Chicken leg meat with skin doesn't become tough after long stewing, and chicken wings contain gelatin which can make the soup creamier. If you like the flavor of the chicken bones, you can add two pieces of chicken neck. The umami of the bone marrow will seep into the soup.
Small reminder:
Don't use pure chicken breast! The fibers are too thick and it's easy to become tough. Also, it has less fat, so the soup won't be rich and flavorful enough. If you only have chicken breast, cut it into pieces, marinate it with some starch for 10 minutes before putting it into the pot, which can slightly improve the texture.
INGREDIENTS
Main Ingredients
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·500g chicken (cut into pieces)
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·30g dried scallops (soak in clear water for 5 minutes before cooking)
Additional Ingredients
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·1 cob of corn (cut into sections)
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·1 carrot (cut into rolling - style chunks)
Seasonings
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·3g salt
COOKING STEP
Step 1
Soak the dried scallops in clear water for 5 minutes until they soften, then set aside.
Step 2
Put the chicken, corn, carrot and soaked dried scallops into a clay pot.
Step 3
Pour 1500ml of clear water into the clay pot until the water level reaches about nine - tenths full.
Step 4
Bring the water in the clay pot to a boil over high heat, After the water boils, turn to low heat and simmer for 15 minutes.
Step 5
After simmering for 15 minutes, add 3g of salt and stir well, then continue to cook for 3 minutes.
Step 6
Turn off the heat, ladle out the steaming dried scallop and chicken soup and enjoy it.
More recipes worth trying
Chinese Lotus Root Soup With Pork Ribs
Chinese Cooling Herbal Sweet Soup
Chinese Herbal Chicken Soup Recipe
Practical Tips
Secret to Making the Soup Fresher
When soaking dried scallops, add half a spoonful of yellow rice wine. Keep the water temperature at around 40°C (it feels slightly warm to the touch). This way, the scallops will rehydrate quickly and the fishy smell can be removed. After soaking, strain the water to remove impurities at the bottom and pour it into the soup for stewing. This way, no umami flavor will be wasted.
Chicken Preparation
Don't remove the chicken skin! Before blanching, pat the chicken with the back of a knife to loosen it. This makes it easier for the fat to melt into the soup during stewing. If you're worried about greasiness, skim the floating oil once after the soup is cooked. The soup will be clearer and more flavorful.
Heat Control
After bringing the soup to a boil over high heat, immediately turn to low heat and keep the soup surface bubbling slightly. Don't use high heat throughout the process, otherwise the dried scallops are likely to fall apart and the soup will become cloudy.
Time - Saving Method
If you're in a hurry, use a pressure cooker: Put blanched chicken, dried scallops and hot water into the pressure cooker. After it reaches steam pressure, cook for 8 minutes. Let the pressure release naturally before opening the lid. The soup will be fresh and the meat tender, just as delicious as slow - stewed soup.
Seasoning Tips
Add salt at the very end! Dried scallops are naturally salty and savory. Adding salt too early will make the meat contract and prevent the umami flavor from being fully released. It's safer to taste the soup before drinking and then add salt as needed.
Consumption Suggestions
Tips for Drinking Soup
Drink the original soup while it's hot! For the first bowl, don't add any ingredients. Slowly savor the freshness of the dried scallops and the sweetness of the chicken. It warms the stomach and stimulates the appetite.
Great for Having with Rice
When having soup with rice, remember to sprinkle some pepper. Tear a few strands of chicken leg meat and spread it on the rice, then pour a spoonful of soup over it. The rice grains will soak up the fragrance of seafood and meat. It's simple but addictive.
Homely Combinations
Serve with a plate of stir - fried asparagus or garlic - flavored bok choy. The crisp and tender vegetables can balance the richness of the soup. If you like noodles, boil some thin noodles and scoop them into the soup. It'll be seafood and chicken noodle soup.
Suggestions for Entertaining Guests
Add a few clams to the soup and stew them together. When serving, place two blanched rape heart slices on top. This will instantly enhance the appearance. Serve the soup in small soup bowls, which will look delicate and full of a sense of ceremony.
Storage Instructions
The soup and chicken can be refrigerated together for up to 5 days. Before consumption, heat it over low heat to avoid boiling, which may affect the taste.
After heating, you can freshly cut some scallions or add a few drops of sesame oil to enhance the flavor and make it more delicious.
FAQs:
If you prefer a stronger umami flavor, you can add a few slices of dried shiitake mushrooms. The stewed soup will be more fragrant and mellow.
If you want an even thicker consistency, you can simmer it with the lid off for the last 10 minutes to allow some of the water to evaporate. The soup base will become more rich and full - bodied.
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