1/4 Photos of Three Pearls Soup
I enjoy making and eating this soup. The "three pearls" are the chicken, peas and tomato. Three contrasting colors, textures and flavors. You can use ham instead of the tomato. The original recipe used 1/2 teaspoon of monosodium glutamate and 1-teaspoon chicken fat, to be added with the rice wine. I have never done that and it seems fine, but decide for yourself. This is an elegant starter for a Chinese dinner. Reheats well.
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- 1Remove sinew and membrane from the chicken breast, chop or mince very finely to almost a paste.
- 2Mix with ½ a tablespoon of the cornflour, milk, add the egg white and blend well.
- 3Skin the tomatoes, cut them in small cubes about the size of the peas.
- 4Bring the stock to the boil; add the peas and the tomatoes, when it boils again remove from the stove.
- 5With one chopstick pick up a little of the chicken mixture and drop that in the stock, go on until all the chicken is used up and you have lots of chicken bits/balls pea size.
- 6Put the pan back on high heat and bring to the boil again, mix the one-tablespoon of cornflour with some water, add to the soup, then add salt, white pepper and 1 tablespoon of the rice wine.
- 7Do a last taste check and serve.
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Nutritional Facts for Three Pearls Soup
Serving Size: 1 (276 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 149.6
- Calories from Fat 44
- Total Fat 4.9 g
- Saturated Fat 1.4 g
- Cholesterol 23.7 mg
- Sodium 253.5 mg
- Total Carbohydrate 12.6 g
- Dietary Fiber 1.7 g
- Sugars 4.9 g
- Protein 12.3 g