Calm the soul, clear the broth

Conch and matsutake soup

This recipe comes from Ku Chi-fai, the executive Chinese chef of the Ritz Carlton Beijing. This fellow Cantonese is a maestro when it comes to making a winter soup, and this is one of his current best sellers.

Conch and Matsutake soup [Photo by Fan Zhen/China Daily]

Ingredients (serves 4 to 6):

500g frozen conch meat, thinly sliced

1 old mother hen, abt 1.5kg, chopped

50g dried Matsutake slices

4-6 dried Chinese dates or jujubes

4-6 slices of old ginger

Salt to taste

Method:

1. Rinse the blood off the chicken pieces and blanch with boiling water.

2. Divide the ingredients among 4 to 6 individual containers and cover with water up to the three-quarters mark. Tightly cover.

3. Steam the soup in a double-boiler for four to six hours or until the ingredients have given up all their flavor.

4. Cool slightly and serve in the original container, leaving the individual diners to salt to taste.