Shredded Chicken and Snake Thick Soup (Se Gang)

Why people make this thick soup

Making shredded-chicken-and-snake thick soup at home lets you control the quality and keep it clean — no hidden lard and a broth simmered the way you want it. The secret is the stock, built from old hen, pork bones and Jinhua ham, and a generous mix of shredded fillings — black wood ear, bamboo shoot, dried shiitake, fish maw, chicken and tangerine peel — finished with whisper-thin lemon-leaf shreds scattered on top. The result is a rich, satisfying pot plenty big enough to share. Source the snake meat from a reputable, licensed vendor.

Method

1. Shred all the soaked or blanched ingredients finely.
2. Cook them in the superior stock for half an hour (add the fresh chicken shreds last).
3. Add the chicken shreds and seasoning; once it returns to a boil, stir in a little cornstarch slurry and cook until the soup is the right thickness.
4. Scatter the fine-shredded lemon leaf on top and serve.

Nourilo’s Tips

This thick soup is nourishing and delicious, traditionally regarded as beneficial for those who feel weak but “can’t take tonics,” and for a sore back or rheumatic joint aches. If the body is weak with a delicate spleen and stomach, just stew snake meat with ginger on its own instead.