NOTE: Each recipe is part of a 5 course tasting menu, therefore servings sizes may vary.
ingredients
For the Broth
For the Soup
Marble Tea Eggs
Mixture
directions
Remove the excess inards from the chicken. Chop into pieces; legs from thighs, breasts apart (head and neck can be removed if not desired). Place into a stock pot with shoa xing, ginger, scallions and water. Bring to a boil and simmer for 3 hours, skinning the surface foam every 30 minutes. Strain through five-mesh strainer, store in the fridge for up to 3 days. Pull remaining chicken from bone and reserve.
Soak black mushroom in cold water for 20 minutes, drain and squeeze the excess water and chop mushrooms into julienne strips. Bring stock to boil, add chicken, mushrooms, bean curd, and bamboo, return to a boil and add rice wine, vinegar and soy. Simmer; add whisked eggs and corn starch separately into the pot. Garnish with cilantro, scallion and wolfberries.
Place raw eggs in pot enough to cover, bring to boil reduce to low heat simmer for 10 minutes remove and let it cool for 10 minutes. Crack all eggs on a flat surface thoroughly without removing the shells. Place the cracked eggs in a pot and add tea cooking mixture with 5 cups of cold water. Bring to a boil and then simmer for 25 minutes. Remove from heat and let it rest for another hour. Remove eggs and peel shells serve warm or cold. Serve on the side with tea mixture as a dipping sauce.