abcdefg Posted December 5, 2018 at 11:25 AM Report Share Posted December 5, 2018 at 11:25 AM Fennel 茴香 (huixiang) here means the fragrant lacy fronds of the fennel plant; not the solid bulb that you are used to seeing in the west. If you've traveled much in China, you have probably met it paired with ground pork in dumplings 茴香猪肉饺子, but in Yunnan it's the prime ingredient of a very tasty soup. Yunnan takes pride in making main dishes out of several items that you are used to thinking of as seasoning or garnish. Mint is one such that we have looked at before. Link to that: Mint soup Today I'll show you how to make an honest, straight-forward soup from fennel and silky tofu. The process couldn't be more simple. My concern, however, is that you might not be able to get fresh fennel fronds overseas. Even though the plant has a long growing season, the fronds are delicate and surely don't travel well. Pretty sure they are usually just discarded, like carrot tops. Here's the kind of fennel we are talking about. Bought some this morning in the market. Three big handfuls at 1 Yuan each. (Fennel in the middle of the image.) Stopped a few minutes later on "tofu row" for 2.5 Yuan worth of Mrs. Zhang's best small-batch soft tofu (嫩豆腐)。Note how the firm tofu (老豆腐) in the foreground stands up straighter. The soft tofu towards the rear is bulging and leaning over. Please click the photos to enlarge them. At home I washed the fennel and chopped it into pieces a couple inches long. Three slices of fresh ginger 生姜 and a piece of aged dry tangerine peel 橙皮, just to kick it up a notch. Don't fret if you don't have aged tangerine peel; it's not essential; just leave it out. In fact it's worth pointing out that this is an extremely flexible recipe: if you want more fennel or less fennel, that's OK; if you want more tofu or less tofu, that's OK too. Make it the way you like it. Give the ginger a sharp whack with the side of your caidao 菜刀 cleaver knife to partly crush it and then put it plus the tangerine peel into about 750 ml of chicken stock. One can make this soup more dilute or more concentrated according to taste. If you're vegetarian, it's fine to use plain water instead of stock. Let these seasoning ingredients simmer about 10 minutes to extract more flavor. (Maybe next time I'll simmer them even longer.) Rinse the block of tofu and cut it into irregular pieces, suitable in size to be picked up easily with chopsticks. Gently add the tofu to the stock and simmer it a couple minutes with minimal stirring. This makes the tofu more likely to stay intact instead of falling apart. Then lift the tofu out with a strainer so it won't get too fractured and beat up while you cook the fennel. The fennel only takes two minutes or so. You want it to retain some crunch and not be completely soft. When it has reached that point, add back the tofu. Season with a scant teaspoon of salt 食盐, a dash of white pepper 白胡椒粉, and a half teaspoon of chicken essence 鸡精 ji jing. This latter seasoning, popular in China, is like granulated chicken bouillon plus a small amount of MSG. Let it come back to a simmer, and you're almost done. Taste and adjust the seasoning if needed (might need a little more salt, depending on your chicken stock.) Serve it up. As an afterthought, I garnished the dish with a couple of thinly-sliced cherry tomatoes. I'm sure they caught your eye in the market picture up top. Obviously, I had to buy a few. Big tomatoes are not great right now, but these little ones have lots of flavor with a pleasantly tart finish. Served it with a bowl of left-over chicken rice. It probably would make a nice lunch alongside a grilled pannini sandwich. 1 Quote Link to comment Share on other sites More sharing options...
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