300g of fresh shrimp, 50g of dry starch, 4 horseshoes, Shaoxing wine 1 tablespoon (1 5ml), salt 1 teaspoon (5g), ginger 1 slice (about 5g), chicken legs 1 piece.

working methods

Put the chicken legs into the soup pot, add 1000ml of cold water, bring them to a boil, turn to low heat and cook for 40 minutes. Take out the chicken legs and let them cool slightly, and keep the chicken soup.

Wash the fresh shrimp, pick out the shrimp line on the back of the shrimp with a toothpick and remove it. Wash horseshoes, peel them and chop them. Ginger peeled and chopped. Wash and chop shallots.

Boned chicken leg, shredded chicken leg meat by hand, and shredded chicken skin for later use.

Pour the fresh shrimp into a blender and stir it into shrimp paste.

Add dry starch, Shaoxing wine, salt (1/2 teaspoons, 3g), egg white and chopped water chestnut into shrimp, stir well, and then make shrimp balls with a diameter of about 2cm by hand.

Put the shrimp balls into a cold water pot one by one, cook them over high fire until they are completely cooked (about 5 minutes), take them out and drain them for later use.

Pour chicken soup with chicken legs into the soup pot, add shredded chicken legs, shredded chicken skin, shrimp balls and laver, boil over high heat and cook for 3 minutes.

Finally, put the remaining salt (1/2 teaspoons, 3g) and chicken essence into the pot, add water starch to thicken the soup slightly, and sprinkle with chopped green onion.