Five Snake Soup
Nothing warms you up like a bowl of viscous, nourishing snake soup. Recipe by Chan Yat-sang, executive chef at Stellar House.
Serves 2 Ingredients
240g five snake mix (usually a combination of cobra, banded krait, Chinese krait, Indochinese rat snake, water snake), steamed 120g fish maw, blanched and sliced into strips 80g ginger, sliced
Dried tangerine peel, to taste
40g black mushrooms, thinly sliced
40g wood ear fungus, thinly sliced
40g bamboo shoots, julienned
120g fresh chicken meat, steamed
2pcs lemon leaves
Chrysanthemum petals, to taste
Fresh coriander, to taste
Lemon or lime leaves, thinly sliced
Fried dough or wonton skins, to taste
Salt and pepper, to taste
Prep & cook time
1 hour; 6.5 hours
1 Prepare the snake meat
Ask the butcher to skin and bone the snakes. Keep the bones for making the soup base. Boil the snake meat until cooked. Allow to cool and hand-shred.
2 Prepare the ingredients
Soak the fish maw, tangerine peel, black mushrooms and wood ear fungus in separate containers. Julienne the ginger, tangerine peel, black mushroom and wood ear fungus into equal-sized matchsticks; the fish maw may be bigger. Hand-shred the steamed chicken. Set aside.
3 Make the soup base
In a large pot, simmer all the soup base ingredients over low heat for six hours. Strain out the ingredients, then season with salt.
3 Add the ingredients to soup
Add the prepared ingredients to the soup base and bring to the boil, then simmer gently for 20 minutes. Garnish and add salt and pepper to taste.