Wiki recipe, completed by Totsuki AI
Snake Soup with Green Onions
A canonical Yukihira "laughably bad" feast dish; this version follows Cantonese snake soup so it actually tastes good. Use farmed snake meat from a specialist supplier, or chicken.
- Difficulty
- Total time
- 2 h 30 min
- Hands-on
- 2 h 20 min
- Cost
- ¥¥¥¥
- Servings
- 4
Equipmentlarge pot, fine sieve
Tasteumami, light, comforting
Ingredients
+ added by Totsuki AI. ≈ amount estimated by Totsuki AI.
- 500 g snake meat, farmed, on the bone (or chicken thighs) (amount estimated)
- 1½ l chicken stock (added by Totsuki AI)
- 1 thumb of ginger, sliced (added by Totsuki AI)
- 2 dried shiitake, soaked and shredded (added by Totsuki AI)
- 50 g wood ear mushroom, soaked and shredded (added by Totsuki AI)
- 2 tbsp shaoxing wine (added by Totsuki AI)
- 1 tbsp soy sauce (added by Totsuki AI)
- 2 tbsp potato starch, mixed with 3 tbsp water (added by Totsuki AI)
- salt, to taste (added by Totsuki AI)
- white pepper, to taste (added by Totsuki AI)
- 3 scallions, minced (amount estimated)
Method
+ step written by Totsuki AI.
- 1
Simmer the snake meat with the ginger in the stock for 1½–2 hours until it comes off the bone. Lift out, cool and shred finely; strain the stock.+
- 2
Return the stock to the pot with the shiitake, wood ear, shredded meat, wine and soy sauce. Simmer for 10 minutes.+
- 3
Thicken with the starch slurry, season with salt and white pepper.+
- 4
Serve scattered generously with minced scallions.+
Food safety
- Wild game can carry parasites — cook to at least 71 °C / 160 °F unless it is farmed, inspected meat.