Chicken soup with fried eggs, kailan, and mango — Jian dan Tang

Ingredients for 2 servings:

• 250 g chicken giblets, frozen
• 400 g water
• 5 g salt
• 1 tsp umami seasoning, red or crystalline
• 1 small bouquet garni, optional
• 4 small Kailan (Chinese broccoli), fresh, with flowers
• 2 eggs, size M
• 2 pinches of chicken stock powder
• 2 pinches of salt and pepper, freshly ground black pepper
• 2 tbsp sesame oil, dark
• e.g. mango(s), lychee or rambutan, depending on season and ripeness

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 20 minutes

A light soup to end a multi-course meal. Recipe from Western Chinese cuisine.

Thaw the chicken giblets under running water, wash them, and place them in a small casserole dish. Add the water, salt, and umami. Optionally, rinse and trim the bouquet garni, then add it. Simmer with the lid on for 1 hour. Strain, discarding any solid parts, season the broth to taste, and keep it hot with the lid on. In the meantime, wash the kailan and remove all the leaves except the petals. Separate the leaf stalks at the beginning and use them for another purpose. Blanch the leaves for 3 minutes, refresh, and set aside after straining. Cut off about 1 cm from the bottom of the kailan stalks, peel them, and blanch them for 4 minutes, refresh them, and place the leaves on the serving plates. Add the peeled fruit pieces. For the omelets, break the eggs and whisk them with the chicken stock and pepper. In a smaller pan, fry half of the egg mixture twice with 1 tablespoon of sesame oil each to make an omelet, then transfer to the serving plates. Pour the hot broth over the soup, serve, and enjoy. Note: In classic Chinese cuisine, a light soup is served at the end of a feast.