Chicken Blood Soup
Origin: Nanjing, Jiangsu, China
Source: Yuan Mei 袁枚, 1792
Ingredients
- chicken blood
- chicken stock (高湯)
- jiang (醬)
- vinegar (醋)
- cornstarch slurry (芡粉)
Instructions
- Cut the chicken blood into strips. Bring the chicken stock to a simmer. Season with jiang (fermented bean paste) and vinegar to balance the flavors. Add the chicken blood strips and simmer gently. Thicken with a cornstarch slurry stirred into the hot broth until it reaches the desired consistency. Serve as a soup (羹) — this preparation is deemed particularly suitable for the elderly.