Fish Head Tofu Soup

A milky, gelatinous broth from a pan-fried fish head braised with soft tofu, ginger, and spring onion.

Ingredients

• 700g chicken thighs
• 1 cup wonton wrappers
• 1 tbsp minced garlic
• 2 tsp five-spice powder
• 1/4 cup neutral vegetable oil
• 200g bok choy
• a handful of fresh scallion greens, chopped
• a generous spoonful of soy sauce
• 400ml pork stock
• 1/2 tsp white pepper
• 2 napa cabbage, chopped
• a generous spoonful of black vinegar

Instructions

1. 1

   Heat neutral vegetable oil in a large pot over medium heat and cook the grated fresh ginger and sliced scallion whites gently until soft and fragrant.

2. 2

   Stir in the white pepper and doubanjiang (chili bean paste), toasting briefly until the kitchen fills with their aroma.

3. 3

   Add the ground pork and bean sprouts, stirring well to coat everything in the spiced base.

4. 4

   Pour in the water, scraping up any browned bits from the bottom of the pot, and bring to a boil.

5. 5

   Reduce the heat, cover, and let everything simmer gently until the ground pork is tender, about 30 mins.

6. 6

   Stir in the glutinous rice and continue simmering for a few minutes more, until heated through.

7. 7

   Finish with the toasted sesame seeds and adjust the seasoning to taste.

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