Authentic Snake Soup Recipe | Chinese/Cantonese
Snake soup is a 2,000 year old Chinese/Cantonese delicacy eaten in China and other parts of Eastern Asia.
It may sound disgusting but snake meat is a light pink color with a texture similar to that of fish. Combined with meat stock, herbs, spices and dark soy, snake soup is actually very popular for it’s warming taste and perceived medicinal benefits.
Different snakes can be used and customers often pick them out themselves before the chef cooks them. However, since snake soup takes such a long time to cook, the chef will usually pick the snakes with the most common being the water snake and the python.
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How to make Chinese snake soup
- Water snake – 1
- Python – 1
- Chicken legs – 2
- Chicken wings – 2
- Pork bone – 1
- Fish maw – 5 sticks
- Black fungus – 1 cup
- Ginger – 2 tbsp
- Lemon leaves – 2
- Dark soy sauce – 1 cup
- Salt to taste
- Corn starch – as required
- Star anise – 3
- Water – as required
- Skin both of your snakes and start shredding the meat so that you get thin slivers of meat.
- Take a large pot and add the snake meat as well as the chicken, pork bone, fish maw, dark soy sauce, black fungus, ginger, lemon leaves, star anise, and enough water to cover the mixture and then some.
- Give the mixture a good stir to ensure all of the flavors are mixed in.
- Cover and put on a medium-low heat for 6 hours, stirring regularly.
- Your broth should start to smell good as it cooks through, make sure to check you have enough liquid and top up with water if necessary. If your soup is too runny, add your corn starch to reach the required consistency.
- After 6 hours your soup is ready, serve with bread and enjoy!