Recipe: Ming Tsai’s Eight Immortals Soup
Ham is the eighth element in the title of this recipe.
Cook and serve family style in a traditional Chinese clay pot or large Dutch oven.
2 quarts low-sodium chicken stock
½ cup each: julienned peeled ginger; smoked ham
2 tablespoons soy sauce
1 half large skinless chicken breast, cut into 1-inch cubes
1 uncooked lobster tail, cut into medallions through the shell
8 ounces fish fillet such as bass or cod, cut into 1-inch-thick slices
8 ounces squid, sliced into rings
8 shrimp, deveined, shell and tail on (head on, too, if available)
8 medium scallops
1 English cucumber, quartered lengthwise, cut into 3-inch pieces
1 bunch asparagus, cut into 3-inch pieces
Kosher salt and finely ground white pepper
1. Add the chicken stock, ginger, ham and soy sauce to a clay pot or Dutch oven over a low flame; heat to a simmer. Let simmer, 20 minutes. Transfer to a heatproof container; set aside. Season each of the remaining ingredients separately with salt and white pepper.
2. In the same pot, arrange all the chicken, seafood and vegetables into separate wedge-shaped piles, so the dish will look like a seven-piece pie. Gently pour the seasoned broth with the ginger and ham on top without disturbing the form. (The ham is the eighth element of the title.) Cover; heat to a simmer over a low flame. Let simmer, eight to 10 minutes. Let pot stand, 10 minutes. Serve with rice.
Adapted by the Chicago Tribune from Ming Tsai.