Chinese bean curd soup with shiitakes, preserved turnip, and slow-cooked chicken and pork will be an authentic adventure for your taste buds.
2 pounds bone-in chicken pieces, such as legs, thighs, or wings
1 pound bone-in pork, such as blade chops or country style ribs
4 dried shiitake mushrooms
4 ounces dried bean curd sticks, broken into 3" pieces
1 preserved turnip (found in Asian markets, packaged and tied in bundles)
coarse salt
Rinse chicken and pork and place in bottom of 4-5 quart slow cooker. Rinse mushrooms and soak in a bowl of warm water for one hour. When soft, slice each into three pieces. Add to cooker.
Soak preserved turnip in a cup of warm water for ten minutes. Untie, rinse and add to cooker. Add cold water to cooker to just cover ingredients, about 3 quarts, leaving at least 1" from the top. Cover and cook on low for six hours.
Rinse bean curd sticks in warm water and set aside. Skim fat and any impurities from top of soup and add bean curd sticks. Stir gently to moisten sticks, cover and cook on high for one hour or until bean curd is tender. Add salt to taste (do not add salt before this time or bean curd will toughen).
Ladle soup from crock pot into serving bowl. Debone pork and chicken, adding meat back to soup, if desired.
gjgee
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reviews & comments
I am 1st generation Chinese American born. My mother made this soup quite often. Your recipe is pretty much the same as hers except she cooked it on the stove. She never owned a slow cooker.
November 13, 2013
I found bean curd but couldn't find the preserved turnip so I had to omit it. The meat was very tender. I found the broth needed a little something and maybe that something was the missing turnip. Otherwise good. I liked the combination of pork and chicken though.