Categories: Food & Drink

Chinese Soup: 3 Treasure Meaty Soup

3 Treasure Soup is locally known as San Bao Tang.

San means 3, Bao means Treasure and Tang means Soup, a direct translation that you can google through Google Translate.

3 Treasure Soup is a combination of 3 different type of meats used to form meatballs.

In this soup recipe, I had used:

Minced pork
Minced chicken
Minced fish

With 3 different meatballs all in a soup, it produced a hearty soup and was well loved by my kids and my hubby too.

How to prepare

#Minced meats

In order to prepare minced meats, you could either buy ready-made minced chicken or minced pork sold in tubes or patties at the supermarket.

Alternatively, I would recommend you to buy fresh meats from the wet market, cut them into small pieces and mince them with a food processor.

Otherwise, you could mince the individual meats by hand with a big chopper. This is how I do it.

Firstly, cut the meat into long strips. Then cut them into shorter lengths. Put them together and chop them with a big chopper ( cleaver) for a few minutes. It doesn’t take a long time to produce a fine minced meat. A perfect way to exercise your arms and wrist too.

# Sauces

To make a tasty pot of soup, you will need the right sauces. Once you get them wrong, you will have to discard the whole pot of soup but you can reuse the ingredients ( meatballs).

Some people prefer light taste of soup. You could add in salt, white pepper and a little light soy sauce.

However, I prefer mine with extra fish taste, which I had included the fish sauce.

#Vegetables

A perfect soup cannot go without vegetables.

I had added Romaine lettuce for a sweeter taste and crisp bites.

Chinese celery and coriander give a fragrant smell to your soup. You should try these veggies.

3 Treasure Soup Recipe

Ingredients:

100g minced pork
100g minced chicken fillet
100g minced white fish ( fish cod or Red Snapper without bones )
2 cloves chopped garlic
1 small piece of ginger, shredded
1 bunch of Chinese parsley
1 sprig coriander leaves
A couple of Romaine salad leaves
1 tsp light soy sauce
1 tsp fish sauce
Dash of white pepper
water

Method of making and boiling the soup

Marinate pork , chicken and fish minced meat in separate bowl with light soy sauce, sesame oil, pepper and a little salt.
Shape the minced meats into marble balls with 2 teaspoonful.
Heat up a pot with 1 tbsp of oil, saute garlic and ginger until fragrant.
Add in 2 litres of water into the pot, bring to boil under high heat for 10min.
Lower the heat.
Toss in the marble shape meatballs, chicken balls and fish balls into the soup, one at a time.
Do not toss in all at once because the meatballs might stick together.
When the meatballs, chicken balls and fish balls started to float on to the surface of the soup, that means the meats are cooked.
Cut the Chinese parsley, coriander leaves into halves.
Toss them in and stir.
Add in the Romaine lettuce leaves.
Add in 1 tsp of light soy sauce and fish sauce with white pepper. Stir well.
Turn off heat after 5min.