35 minutes
A harmonious blend of rich flavors and textures featuring a delicious combination of roasted chicken, crabmeat, and crispy rice.
Milk Stock
cups
Ginger, peeled and lightly smashed
0.25 inches
teaspoons
teaspoons
Roasted Chicken Meat, ½-inch-diced
cups
Scallion Oil
tablespoons
cups
Snow Peas, ends and strings removed and cut into ½-inch pieces
0 oz
Fresh-Cooked Crabmeat
0 oz
Fan Jiu
each
Scallion, finely sliced
each
1. Boil Stock with Ginger and Spices
Start by boiling the Milk Stock along with the ginger, salt, and white pepper in a sand clay pot. This boiling process will help infuse the flavors of the ginger and seasoning into the stock.
2. Add Chicken and Scallion Oil
Once the stock is bubbling, add the diced roasted chicken and scallion oil to the pot. Stir the mixture well to ensure the flavors are evenly distributed. Allow the soup to return to a boil, then reduce the heat and let it simmer.
3. Heat Peanut Oil for Deep Frying
While the soup is simmering, heat the peanut oil in a deep fryer or a pot for about 5-7 minutes until it shimmers.
4. Add Snow Peas and Crabmeat
Next, add the snow peas and crabmeat to the simmering soup. Bring the mixture to a boil again, then lower the heat to let it simmer.
5. Deep-Fry Fan Jiu
For the fan jiu, carefully place it in the hot oil using a mesh strainer. Fry it until it expands and turns a golden brown.
6. Serve the Soup
To serve, immerse the crispy fan jiu into the hot soup just before serving, and sprinkle the finely sliced scallions on top. Enjoy the delightful sizzling sound and aroma.
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