📝 About This Recipe
Hailing from the mist-shrouded mountains of Yunnan, this elegant soup showcases the 'King of Mushrooms' in its purest form. This recipe utilizes the traditional 'steamed soup' technique to extract a crystal-clear broth that carries the profound, piney aroma of fresh Matsutake. It is a soul-warming delicacy that balances the earthy depth of the forest with the delicate sweetness of high-quality poultry.
🥗 Ingredients
The Star Ingredient
- 200 grams Fresh Matsutake Mushrooms (cleaned gently with a damp cloth, sliced 3mm thick)
The Broth Base
- 800 grams Free-range Yellow Feather Chicken (cut into large chunks, skin-on)
- 50 grams Jinhua Ham or Yunnan Xuanwei Ham (sliced into thin batons to provide natural salinity)
- 4 pieces Dried Scallops (Conpoy) (soaked in warm water for 20 minutes)
- 1.5 liters Spring Water (using high-quality water is essential for clarity)
Aromatics and Seasoning
- 30 grams Ginger (smashed into thick slices)
- 1 tablespoon Shaoxing Rice Wine (premium aged variety preferred)
- 1 teaspoon Goji Berries (rinsed, for a pop of color and sweetness)
- 1/2 teaspoon Sea Salt (adjust to taste at the very end)
- 5-6 pieces White Peppercorns (cracked slightly)
👨🍳 Instructions
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1
Gently clean the Matsutake mushrooms. Do not soak them in water; instead, use a damp paper towel or a soft brush to remove dirt from the caps and stems. Trim the very bottom of the woody base if necessary.
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2
Slice the Matsutake vertically into 3mm thick slices. This thickness ensures they maintain a pleasant 'crunch' while releasing their oils into the soup.
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3
Blanch the chicken chunks in a large pot of boiling water for 3-4 minutes until the scum rises to the surface. Drain and rinse each piece thoroughly under cold running water to remove impurities.
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4
Briefly blanch the Yunnan ham slices for 1 minute to remove excess saltiness and any 'off' flavors from the curing process.
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5
In a large ceramic soup tureen or individual double-boiling jars, arrange the blanched chicken, ham, soaked scallops, ginger slices, and cracked white peppercorns.
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6
Pour the 1.5 liters of spring water into the tureen. Add the Shaoxing wine. Ensure the ingredients are fully submerged.
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7
Cover the tureen tightly with a lid. If your lid isn't airtight, wrap the rim with kitchen parchment paper or plastic wrap (if heat safe) to prevent steam from diluting the essence.
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8
Place the tureen into a large steamer. Steam over medium-low heat for 90 minutes. This gentle 'double-boiling' method keeps the broth crystal clear.
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9
Carefully open the steamer and add the fresh Matsutake slices and goji berries to the soup. The mushrooms only need a short time to release their aromatic oils.
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10
Steam for an additional 20-25 minutes. The Matsutake will soften slightly and the broth will take on a golden hue.
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11
Taste the broth. The ham and scallops provide significant salt, so only add sea salt if necessary. Remove the ginger slices before serving.
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12
Ladle the clear soup into pre-warmed bowls, ensuring each guest receives several slices of Matsutake and a piece of the tender chicken.
💡 Chef's Tips
Never wash Matsutake under a running tap as they act like sponges and will lose their intense aroma. If fresh Matsutake is unavailable, high-quality frozen ones can be used, but do not thaw them before adding to the pot. For the clearest broth possible, avoid boiling the soup vigorously; the water in the steamer should simmer, not roar. Use a ceramic or clay pot rather than metal to preserve the delicate, earthy notes of the mushroom.
🍽️ Serving Suggestions
Pair with a light, floral Tieguanyin Oolong tea to complement the forest notes. Serve as the second course in a multi-course Yunnan feast, following a cold appetizer. Accompany with a side of steamed jasmine rice or simple silver needle noodles. A garnish of exactly three chive batons can add a touch of green without overpowering the scent.