How to cook Boiled dried shreds

Boiled dried shreds[Boiled dried shreds], also known as "Boiled Dried Shreds in Chicken Sauce" or "Boiled Dried Shreds in Chicken Sauce", formerly known as "Nine Silk Soup", belongs to Huaiyang cuisine and is one of the classic Huaiyang dishes and is also typical One of the masterpieces of Huaiyang cuisine, known for its craftsmanship of swordsmanship.
How to cook Boiled dried shreds pinit View Gallery 11 photos

How to cook Boiled dried shreds

Difficulty: Beginner Prep Time 10 min Cook Time 30 min Total Time 40 mins Servings: 1 Calories: 104 kcal (100g) Best Season: Suitable throughout the year


  Boiled dried shreds are made with a very delicate method. First, the dried tofu is sliced ​​into even thin slices, then cut into thin filaments, then mixed with chicken shreds, bamboo shoots, and other auxiliary materials, and cooked with chicken broth. The fire can be used for both civil and martial arts. When serving, cover with cooked shrimp, pea sprouts, shredded ham, etc. In addition, the condiments of Boiled dried shreds are also required to vary according to the season.

  In September 2018, Boiled dried shreds were selected as one of the top ten classic dishes in Jiangsu.

  Cuisine: Huaiyang Cuisine

  Alias: Boiled dry silk with chicken sauce, dry silk boiled with chicken fire

  legendary allusions

  The predecessor of Boiled dried shreds is Jiu Si Tang. According to legend, the Emperor Qianlong of the Qing Dynasty came to Yangzhou once during his visit to the south of the Yangtze River. In order to please the emperor, local officials specially hired the culinary masters of local restaurants to cook special dishes for Qianlong. The chefs heard that they were cooking for the emperor, and no one dared to slacken their efforts. One of the dishes is called Jiu Si Tang, which is cooked with dried tofu and shredded chicken. The dried tofu is very finely chopped, and after the chicken soup is stewed, it has a variety of umami flavors. The food is soft and delicious. Don't have a taste. Qianlong was very satisfied after eating it, so this dish became his must-eat every time he went to Yangzhou. Later, Yangzhou chefs kept pace with the times and evolved this "Nine Silk Soup" into today's Boiled dried shreds.


Boiled dried shreds cooking method

  1. Prepare all the ingredients.

  2. Add an appropriate amount of water to the pot and add edible alkali.

  3. Add shredded tofu and cook for 2 minutes, remove and rinse for later use.

  4. Shred shiitake mushrooms, shred fungus, shred ham, and shredded green onions.

  5. Add an appropriate amount of broth to the pot and bring to a boil.

  6. Add a little pepper.

  7. Add salt.

  8. Add the shiitake mushrooms and continue to cook for 3 minutes.

  9. Then add shredded tofu and cook for 2 minutes.

  10. Add ham, add a little chicken essence to taste.

  11. Put the green onion and turn off the heat, and take it out of the pot.

    How to cook Boiled dried shreds
Nutrition Facts

Serving Size 1

Amount Per Serving
Calories 104
Calories from Fat 6.31
% Daily Value *
Total Carbohydrate 4.4g2%
Dietary Fiber 0.07g1%
Protein 7.62g16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.


Boiled dried shreds must be boiled in alkaline water for 2 minutes and then rinsed off, so that the texture of the dried shreds is smooth and tender. The broth can be either chicken broth or bone broth.

Keywords: Huaiyang Cuisine,chinese Hot dishes

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