Soup with shrimp and pork flatbread

Ingredients for 8 servings:

• 500 g chicken giblets, frozen
• 1 ½ liters of water
• 20 g chicken stock powder
• 4 tsp, leveled umami seasoning, red or crystalline
• 4 tsp sauce (bulgogi sauce)
• 2 small bouquet garni
• 100 g shrimp(s), raw, peeled, without tail, approx. 18 cm, frozen
• 80 g lean minced pork
• 5 g Mu-Err mushrooms (Judas ears, ear lobe mushroom), dried
• 2 shiitake mushrooms, dried
• 10 g shrimp(s), red, dried (cooked)
• 1 tsp chicken broth powder
• 1 egg(s), size S
• 2 tbsp sago, ground (sago flour)
• 2 tsp Italian herbs, dried and crushed
• 1 tsp, heaped baking powder
• e.g. leaf lettuce

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 40 minutes

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

Thaw the chicken giblets under running water, wash them, and place them in a small casserole dish. Add the water, chicken stock powder, umami, and sauce. Rinse the bouquet garni, trim, chop, and add it. Simmer with the lid on for 1 hour. Strain and press, discarding any solid parts. Season the soup stock to taste, and keep the lid on. For the meat patties, cut a 5 mm deep cut into the thawed shrimp along the back down to the tail. If necessary, remove any gray-brown intestines or any remaining intestines (paying particular attention to the last 3 cm before the tail end). Rinse the shrimp, drain well, pat dry, chop medium-finely, and mix into the minced pork. Finely chop the dried mu-err and shiitake mushrooms and finely grind or pound them with the dried shrimp. Mix the flour and chicken stock powder into the meat mixture. Whisk the beaten egg with the sago flour, herb mix, and baking powder and let it rest for 10 minutes. Then mix it evenly into the meat mixture. Cover and let it rest in the refrigerator for another hour. To garnish, line the soup bowls with washed lettuce leaves. Bring the soup broth to a gentle simmer. Drop the meat mixture into the broth, forming flat patties, a teaspoon at a time, and let it float for 3 minutes, then divide between the serving bowls. Serve and enjoy. Note: The mixture for the patties is also popular for dim sum, but without the baking powder.