"The protein and umami substances in bones dissolve very easily in water. For pure chicken soup, you don't actually need to simmer it too long to extract the flavor. It's just that simmering it longer makes the flavor more intense."

But could it really be done in just ten minutes?

Last time I made Clear Soup, just the step of clarifying the soup took nearly half an hour.

And that was when the soup had already been simmered well.

Lin Xu was somewhat skeptical.

However, seeing his senior brother's confident expression, he decided to wait and see.

If it truly could be done, then he should learn it well and understand the techniques. That way, he wouldn't be clueless the next time he wanted to make it.

Xie Baomin chopped two chicken carcasses into a pile of minced meat and bones.

As he finished, the water in the pot was just beginning to boil.

He transferred the chopped chicken carcasses to a basin and then poured them into the roiling pot.

After pouring them in, he stirred a few times with a spoon to fully disperse the minced meat and bones.

Soon, the boiling water in the pot turned murky. The surface was covered with a lot of foam from the minced meat, and spots of chicken oil were even visible in some areas.

As the soup simmered, Cheng JianShe came over carrying the prepared Chicken Meatball.

Seeing the soup in the pot, he immediately frowned.

"They asked for Chicken Soup. What are you doing making such a stinky, murky concoction?"

This was also the question on Lin Xu's mind.

Xie Baomin still appeared calm and collected. "Old Cheng, can't you be a little patient?"

After saying that, he began to add seasonings to the pot.

A small bowl of Scallion and Ginger, six small spoons of salt, three small spoons of sugar, two small spoons of pepper, and a large spoonful of Cooking Wine.

After adding these, he continued to stir and then said to Lin Xu, "This type of quick Clear Soup needs to be seasoned in advance. Also, the pepper is added at this time so that the soup comes out clear and free of little black specks from the pepper."

Ah, a long-lost piece of knowledge!

I'll need to pay attention to this next time I make Clear Soup dishes.

Not long after he added the ingredients, the gaminess of the chicken carcasses faded considerably, but the soup became murkier as more soluble substances dissolved into the water.

Taking advantage of this time, Xie Baomin brought over the Chicken Meatball Cheng JianShe had prepared. He added pepper and Cooking Wine, along with some clear water, stirring it to a porridge-like consistency.

Everyone knew this step; it was definitely for clarifying the soup.

But could such a broth, which had been simmering for only a few minutes, really be clarified into Chicken Soup?

Lin Xu and Cheng JianShe were both doubtful.

Xie Baomin, unhurried, brought over a few fresh cucumbers.

First, he peeled the cucumbers. Then, he cut them vertically, then vertically again into quarters. Using a chef's knife, he carefully sliced away the cucumber seeds.

"The cucumber core has a slight sour taste, so it's best to remove it when making soup to enhance the umami flavor."

After removing the core, Xie Baomin cut each quarter lengthwise again, perfectly splitting a whole cucumber into eight strips.

After preparing them, he finely sliced these cucumber strips into pieces about one millimeter thick.

The finely sliced cucumber pieces, not even as large as a fingernail, were evenly thick and consistent in size, vividly showcasing his senior brother's solid Knife Skills.

Once sliced, they were placed in a basin.

The tender green cucumber slices piled together even resembled jade a bit.

Once all the cucumbers were sliced, the chicken soup in the pot was almost ready.

The chicken meat and bones were thoroughly cooked, and their aroma was even wafting out.

Xie Baomin used a large slotted spoon to scoop out all the minced meat and bone fragments from the pot. Then, he strained the soup through a fine-mesh sieve to remove any remaining bone fragments as thoroughly as possible.

Once he was done with that, he started to clarify the soup.

He turned the stove's flame to the lowest setting. Once the Chicken Soup in the pot was no longer boiling, he directly poured the prepared Chicken Meatball mixture from the basin into the pot.

After pouring it in, it was crucial not to stir.

This allowed the Chicken Meatball to gradually absorb the impurities in the soup.

Xie Baomin took some cornstarch and mixed it with water to make a slurry. With that, all the ingredients for the Jade Soup were ready.

Inside the pot, the Chicken Meatball gradually floated to the top, forming clusters on the surface.

If some beaten egg whites were added to the meat paste, it would become another Clear Soup dish in Sichuan cuisine, comparable to 'Boiled Cabbage in Consommé'—the Chicken Bean Curd.

Unfortunately, this was for clarifying the soup.

This Chicken Meatball was only there to filter and absorb impurities.

Normally, when using meat paste for clarifying soup, one could add tofu and form it into balls. However, this couldn't be done with this soup due to the numerous bone fragments. Eating it could easily scratch the esophagus, so it could only be discarded into the swill bucket.

Before long, more and more of the Chicken Meatball accumulated on the surface of the pot, eventually forming a thick "cake."

Meanwhile, the soup in the pot visibly began to clear.

Not only was it clearer, but the previous gamey smell had also completely disappeared. Now, it was filled with the unique, fresh aroma of chicken soup.

Lin Xu watched, deeply impressed.

Cooking is truly an art!

When the time was right, Xie Baomin placed a clean pot on an adjacent burner. He set a fine-mesh sieve over it and ladled the clarified Chicken Soup from the first pot into the sieve to filter it.

"Although the soup is clarified, there are still too many bone fragments. To be safe, we need to use another pot to cook the soup. Also, when ladling, don't touch the bottom of the pot, because the larger bone fragments have all settled there," he explained.

When more than half of the soup had been ladled out, enough for the Jade Soup, Xie Baomin stopped. He then turned the flame under the new pot to its highest setting.

Since the Chicken Soup had already been seasoned, there was no need to add more spices.

When it boiled, he poured the large plate of sliced cucumbers into it.

The aroma of chicken soup from the pot was suddenly enriched by the fresh scent of cucumbers.

The flame under the pot was now at its highest.

When bubbles started forming around the edge of the pot, Xie Baomin poured in the prepared cornstarch slurry, stirring quickly. The soup in the pot quickly came to a boil.

He turned off the heat and removed the pot from the stove.

On the adjacent worktable, the kitchen helpers had already set out several small, exquisite soup bowls. Xie Baomin held the pot with one hand and a ladle with the other, pouring the freshly made Jade Soup into the bowls.

After all the bowls were filled, there was still enough for a few small servings left in the pot.

Cheng JianShe didn't hesitate to ladle some into a bowl for himself and handed another to Lin Xu. "Learned another trick! Chef Xie, pick a place tonight. It's my treat—grilled kidneys on me, as much as you want! Master Lin, join us if you're free. The more, the merrier!"

Lin Xu replied, "I have plans tonight. Maybe next time. We can find a spot and have a few drinks together then."

After speaking, he took a spoonful of the soup from his bowl.

Hmm, the umami of the chicken soup and the refreshing flavor of the cucumber blended perfectly. It was a rich taste that instantly cleansed the palate.

The cucumbers were even still crunchy.

It added a unique texture to the soup.

Delicious!

This soup is fantastic!

Lin Xu thought he could make this for his father-in-law; it might help with his diet.

"How is it, Junior Brother? Is the taste passable?"

"It's incredibly delicious, beyond anything I imagined."

Xie Baomin said with a smile, "When making this soup, simmer the chicken carcasses as long as possible to make the flavor richer. Also, be sure to add plenty of cucumber. Too little will make the soup watery and ruin that smooth, refreshing texture when you drink it."

Lin Xu nodded, silently committing it to memory.

After another two sips, just as he was about to ask his senior brother for seasoning tips, Shu Yun unexpectedly called.

Hmm?

Calling at this hour?

Could Manager Shu have sorted things out with that chef who's skilled in hand-pulled noodles?

Muttering to himself, Lin Xu answered the call…

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You should try out this Jade Soup. The method is simple, clarifying the soup isn't tough, and the taste is superb. This chapter is 5,400 characters. Send your Monthly Tickets, brothers! I'll try to adjust updates to be just before mealtime so you can enjoy reading while you eat.

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