Chinese Broth with Parcels
ready in 2 h. 30 min.
Rinse the chicken in cold water, put into a pan, cover with water and bring to the boil. Drain and rinse the chicken in cold water again. Return to the pan with 2 1/2 l fresh water and bring to the boil again. Add the rice wine and 1 tbsp salt and simmer the chicken over a low heat for about 1,5 hours.
Soak the donggu mushrooms in warm water for about 20 minutes. At the end of the cooking time take the chicken out of the broth and skim about half of the fat off the broth. Use the chicken for another dish.
Take the mushrooms out of the soaking water and remove the stalks. Rinse the chicken breast in cold water, pat dry and cut into 12 strips approximately 5 cm long and 1 cm thick.
Bring some water to the boil and blanch the bamboo shoots for 1 minutes. Take out and drain thoroughly. Soak the coriander stalks in warm water. Cut the bamboo shoots and the ham into 12 strips. Tie the donggu mushrooms, strips of chicken breast, strips of bamboo shoot and strips of ham into bundles with the coriander stalks, taking one of each ingredient for each bundle and making 12 bundles altogether.
Stand a heat-resistant cup upside down in a pan. Add water to a depth of about 3 cm. Put the 12 bundles into a bowl and stand it on the cup. Cover and steam over a high heat for 5-6 minutes.
Measure 750 ml of the chicken broth and bring to the boil.
Season to taste with salt and pepper. Take the bundles out of the pan and put 3 bundles into each soup bowl. Ladle the chicken broth over and serve.