How long to cook danhuatan soup?

It takes 1 hour to cook danhuatan soup.

How to make danhuatan soup

Products

Chicken fillet – 400 grams

Egg – 2 pieces

Tofu cheese – 50 grams

Nori seaweed – 100 grams

Green onions – large bunch (100 grams)

Ground pepper – on the tip of a teaspoon

Salt – 1 teaspoon

How to cook danhuatan

1. 400 grams of chicken fillet, rinse under cold water, dry and cut into portions.

2. Place the meat in a saucepan and cover with plenty of water.

3. Salt water, put on medium heat and bring to a boil.

4. Cook for 20 minutes; to make the broth transparent, you should constantly remove the foam with a spoon.

5. 50 grams of tofu cheese, cut into 1 centimeter side cubes.

6. Wash Nori algae with cold water, dry and chop finely.

7. Break 2 chicken eggs into a separate container and beat until smooth.

8. Rinse green onions under running water, dry and chop as small as possible.

9. When the broth with meat has boiled for 20 minutes, add finely chopped Nori seaweed, green onions and Tofu cheese into a saucepan, stir the soup.

10. Bring the danhuatan to a boil and cook for 2 minutes.

11. Gently, slowly pour the beaten eggs into the broth. Stir constantly so that a thin trickle of eggs curls up into flakes.

12. Season the danhuatan with pepper and cook for 3 minutes.

13. Pour the finished soup into plates or cups, as is customary in Chinese culture, and serve.

See more soups, how to cook them and cooking times!

Delicious facts

– Danhuatan is a traditional Chinese soup made from chicken broth with curdled eggs.

– The essence of the preparation of the Chinese dish danhuatan is that the eggs are poured into the boiling broth in a thin stream. This allows it to curl up into flakes floating in the soup. And in order for the eggs to pour in in this way, they need to be broken and poured into a container, beat them well so that the yolk and white form a homogeneous mass. And only then pour into the boiling chicken broth.

– Similar recipes for danhuatan soup can be found in Europe, Japan, America and Russia. Parmesan cheese is added to Italian dishes. In French cuisine, a similar soup “Turin” is relevant, to which garlic is added additionally. During the preparation of the Austrian soup “Aierflökenzuppe”, the egg is mixed with a small amount of flour, thus forming lumps in the broth – dumplings. In Russia, they prepare “Green borscht”, only they do not add Nori algae, but finely chopped sorrel.

– The main ingredients of danhuatan soup are chicken broth, egg and Nori seaweed. In this way, it turns out to be liquid, and to make it thick and satisfying, you can add brown or white rice, as well as Tofu cheese. Often they season the soup with black or white pepper, add green onions.

– It is preferable to cook the danhuatan dish in a cast iron pan. Everything in it heats up evenly, and it keeps the broth warm for a long time.