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.

Crave - - FEATURE -

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

Soup base

Old chicken

Pork bones

Jin­hua ham

Lean pork

Snake bones


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.

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