Cherry & Dennis Helper Habitat

Jiangsu Da Zhu Gan Si Shredded Tofu Soup

江蘇大煮乾絲

Jiangsu Da Zhu Gan Si Shredded Tofu Soup — finished dish

Total time: 70 min
Difficulty: Advanced
Servings: 6 servings

Recipe overview

Hair-fine pressed-tofu threads are blanched, then gently simmered with chicken, Jinhua ham, bamboo shoot and dried shrimp in the classic Jiangsu soup Da Zhu Gan Si.

01

Ingredients

Main ingredients

500 g Yangzhou white pressed tofu
200 g cooked chicken breast
120 g winter bamboo shoot
80 g Jinhua ham
25 g dried shrimp

Clear broth

1.5 L low-salt chicken stock
1 tbsp Shaoxing wine
1/2 tsp salt
1/4 tsp white pepper

Jiangsu Da Zhu Gan Si Shredded Tofu Soup — ingredients

02

Tools

cutting board
Chinese slicing cleaver
large bowl
deep pot
fine sieve
kitchen tongs
soup ladle
food thermometer

Jiangsu Da Zhu Gan Si Shredded Tofu Soup — tools

03

Steps

Jiangsu Da Zhu Gan Si Shredded Tofu Soup — Soak the dried shrimp in 200 ml stock for fifteen minutes and reserve the liquid

Step 1

Soak the dried shrimp in 200 ml stock for fifteen minutes and reserve the liquid

Soak the dried shrimp in 200 ml stock for fifteen minutes and reserve the liquid.

Jiangsu Da Zhu Gan Si Shredded Tofu Soup — Slice the pressed tofu into sheets, stack them and cut hair-fine threads

Step 2

Slice the pressed tofu into sheets, stack them and cut hair-fine threads

Slice the pressed tofu into sheets, stack them and cut hair-fine threads.

Jiangsu Da Zhu Gan Si Shredded Tofu Soup — Blanch the tofu threads in boiling water for one minute, drain and repeat

Step 3

Blanch the tofu threads in boiling water for one minute, drain and repeat

Blanch the tofu threads in boiling water for one minute, drain and repeat.

Jiangsu Da Zhu Gan Si Shredded Tofu Soup — Shred the chicken with the grain and cut the ham into very fine threads

Step 4

Shred the chicken with the grain and cut the ham into very fine threads

Shred the chicken with the grain and cut the ham into very fine threads.

Jiangsu Da Zhu Gan Si Shredded Tofu Soup — Julienne the bamboo shoot, blanch for two minutes and drain

Step 5

Julienne the bamboo shoot, blanch for two minutes and drain

Julienne the bamboo shoot, blanch for two minutes and drain.

Jiangsu Da Zhu Gan Si Shredded Tofu Soup — Pass the shrimp soaking liquid through a fine sieve into the remaining stock

Step 6

Pass the shrimp soaking liquid through a fine sieve into the remaining stock

Pass the shrimp soaking liquid through a fine sieve into the remaining stock.

Jiangsu Da Zhu Gan Si Shredded Tofu Soup — Add ham, dried shrimp and bamboo shoot and simmer for ten minutes

Step 7

Add ham, dried shrimp and bamboo shoot and simmer for ten minutes

Add ham, dried shrimp and bamboo shoot and simmer for ten minutes.

Jiangsu Da Zhu Gan Si Shredded Tofu Soup — Add the tofu threads and separate them gently with chopsticks

Step 8

Add the tofu threads and separate them gently with chopsticks

Add the tofu threads and separate them gently with chopsticks.

Jiangsu Da Zhu Gan Si Shredded Tofu Soup — Keep at a bare simmer for eight minutes so the tofu absorbs the broth

Step 9

Keep at a bare simmer for eight minutes so the tofu absorbs the broth

Keep at a bare simmer for eight minutes so the tofu absorbs the broth.

Jiangsu Da Zhu Gan Si Shredded Tofu Soup — Add the chicken and Shaoxing wine and simmer three minutes until hot

Step 10

Add the chicken and Shaoxing wine and simmer three minutes until hot

Add the chicken and Shaoxing wine and simmer three minutes until hot.

Jiangsu Da Zhu Gan Si Shredded Tofu Soup — Once the centre reaches 74°C, season with salt and white pepper

Step 11

Once the centre reaches 74°C, season with salt and white pepper

Once the centre reaches 74°C, season with salt and white pepper.

Jiangsu Da Zhu Gan Si Shredded Tofu Soup — Ladle broth and threads into warm bowls without breaking the tofu

Step 12

Ladle broth and threads into warm bowls without breaking the tofu

Ladle broth and threads into warm bowls without breaking the tofu.

Common mistakes

Thick tofu threads do not absorb broth, while hard boiling or rough stirring breaks them and clouds the soup.

Tips

Use white pressed tofu and blanch twice for supple, clean-tasting threads.