Snake Soup Recipe: A Guide To The Chinese Delicacy
Snake soup is a 2,000-year-old Chinese-Cantonese delicacy enjoyed in China, Taiwan, and other parts of East Asia. While it might seem unusual, snake meat is light pink in color and has a texture similar to fish.
Ingredients
- Water snake – 1
- Python – 1
- Chicken legs – 2
- Chicken wings – 2
- Pork bone – 1
- Fish maw – 5 sticks
- Black fungus – 1 cup
- Ginger – 2 tbsp
- Lemon leaves – 2
- Dark soy sauce – 1 cup
- Salt to taste
- Corn starch – as required
- Star anise – 3
- Water – as required
Instructions
- Skin both of your snakes and start shredding the meat so that you get thin slivers of meat.
- Take a large pot and add the snake meat as well as the chicken, pork bone, fish maw, dark soy sauce, black fungus, ginger, lemon leaves, star anise, and enough water to cover the mixture and then some.
- Give the mixture a good stir to ensure all of the flavors are mixed in.
- Cover and put on a medium-low heat for 6 hours, stirring regularly.
- Your broth should start to smell good as it cooks through, make sure to check you have enough liquid and top up with water if necessary. If your soup is too runny, add your cornstarch to reach the required consistency.
- After 6 hours your soup is ready, serve with bread and enjoy!
Tried this recipe?Let us know how it was!