Name: Yangzhou Boiled Dry Silk
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1/2 Grass Chicken; 250g Dried Tofu; 90g Fresh shrimp; 40g bacon; 60g lettuce; Some ginger; Some shallot; Some salt; Some Cooking Wine; Some pepper; Some Chicken Bouillon Powder

Yangzhou Boiled Dry Silk

by Old lady who loves to dance

4.9 (1)

Favorite

Difficulty

Normal

Time

Serving

Yangzhou boiled dried silk --- is the best of our Su cuisine, its color is beautiful, the dried silk is white, the texture is soft, the soup is thick, and the flavor is delicious. "

Yangzhou Boiled Dry Silk

1. First make chicken broth to prepare half of the grass chicken, wash and cut into large pieces.

2. Put an appropriate amount of water in the pot, put down the ginger, chicken nuggets, and cooking wine.

3. Bring to a boil on high heat, skim off the foam, and serve on low heat for 60 minutes to prepare chicken soup.

4. Prepare the chicken thighs in chicken broth for this dish,
Tofu, bacon, shrimp, lettuce.

5. Wash and shred bacon, vegetables and shrimp, boneless and shred chicken thighs.

6. Slice the dried tofu into thin slices and shred.

7. Tofu shreds with boiling water, add some salt, blanch twice, remove.

8. Pour the right amount of chicken broth into the pot.

9. Add bacon shreds.

10. Add shredded tofu and cook for 10 minutes on high heat.

11. Add the shrimps and heat for 3 minutes.

12. Add chicken shreds.

13. Add lettuce, add salt, pepper, chicken essence, and chopped green onion to taste.

Tips:
1. Chicken broth must be used for this dish. (Or bone soup)

2. If the bacon is too salty, blanch it with boiling water.

3. It is better to use fresh shrimp after peeling the shrimp.