Soups
Shredded Chicken and Snake Thick Soup (Se Gang)
A traditional nourishing winter delicacy
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.
Who it suits / who should be cautious
- A rich, nourishing winter delicacy, traditionally regarded as beneficial for those who feel weak yet “can’t take tonics,” with a sore back or aching joints in cold weather.
- Not suitable for anyone with eczema or a skin allergy. If the constitution is weak with a delicate spleen and stomach, Bro Niu suggests simply stewing snake meat with ginger instead.
- Always source snake meat from a reputable, licensed vendor.
Why these ingredients (the food-therapy logic)
- Snake meat (she rou): the traditional warming winter centerpiece of this dish.
- Fish maw (hua jiao): traditionally nourishing and prized for its texture.
- Wood ear, bamboo shoot, shiitake, chicken, tangerine peel: the classic rich mix of shreds that gives the soup body and depth.
- Lemon (kaffir) leaf (ning meng xiang ye): shredded ultra-fine and scattered on top for its signature fragrance.
Ingredients (1 large pot, serves several)
| Ingredient | Amount | Notes |
|---|---|---|
| Fresh snake meat | ~300 g (half a jin) | From a licensed vendor |
| Superior stock | 8–10 bowls | Old hen, pork bones, Jinhua ham |
| Dried tangerine peel | 1 piece | |
| Fresh ginger | 6 slices | |
| Winter bamboo shoot | 1 | Shredded |
| Black wood ear | 2 pieces | Soaked, shredded |
| Dried shiitake | 6 | Soaked, shredded |
| Soaked fish maw | ~110 g (3 liang) | Shredded |
| Fresh chicken | ~110 g (3 liang) | Shredded; added late |
| Lemon (kaffir) leaves | a few | Shredded very fine |
| Cornstarch slurry, seasoning | to taste |
Method
- Shred all the soaked or blanched ingredients finely.
- Cook them in the superior stock for half an hour (add the fresh chicken shreds last).
- 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.
- Scatter the fine-shredded lemon leaf on top and serve.
Bro Niu’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.
Community questions answered (selected)
- Q (elaine): Can a 3-year-old with mild eczema eat snake thick soup? Bro Niu: People with eczema shouldn’t eat snake thick soup. The most important things are a balanced diet and plenty of exercise — don’t rely on food therapy alone.
- Q (qqwong): My baby has had eczema since young; I heard scaleless things shouldn’t be eaten — can she have snake thick soup? Bro Niu: For a child with eczema, you can buy water-snake meat and stew it plainly with 2 slices of ginger — it’s effective and safe for skin-allergy conditions. Ask at a specialist snake-meat supplier; they should carry water-snake meat.
Published January 7, 2011 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 3 min read.
