Assorted Braised Chicken

Name: Assorted Braised Chicken
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Ingredients: 400 g Whole chicken (boiled in water, deboned and sliced); 75 g Rehydrated sea cucumber; 25 g Rehydrated shiitake mushroom; 50 g Winter bamboo shoots (sliced and blanched); 75 g Rehydrated fish maw; 25 g Ham; 15 g Shrimp; 100 g Green vegetables (blanched in boiling water); 1 Chicken gizzard (tendons removed, cross-scored, cut into pieces); 100 g Pork tripe tip (tendons removed, cross-scored, cut into pieces); 3 tsp Fine salt; 2 tsp MSG; 5 segments Scallion; 5 slices Ginger; 5 cup Clear broth; 0.5 tbsp Starch; 0.5 tbsp Cooking wine

Tender chicken slices are braised together with an assortment of seafood and ingredients, creating a rich, flavorful, and nourishing dish.

40 min

Easy

0 favorites

Ingredients

Whole chicken (boiled in water, deboned and sliced) 400 g

Rehydrated sea cucumber 75 g

Rehydrated shiitake mushroom 25 g

Winter bamboo shoots (sliced and blanched) 50 g

Rehydrated fish maw 75 g

Ham 25 g

Shrimp 15 g

Green vegetables (blanched in boiling water) 100 g

Chicken gizzard (tendons removed, cross-scored, cut into pieces) 1

Pork tripe tip (tendons removed, cross-scored, cut into pieces) 100 g

Fine salt 3 tsp

MSG 2 tsp

Scallion 5 segments

Ginger 5 slices

Clear broth 5 cup

Starch 0.5 tbsp

Cooking wine 0.5 tbsp

Instructions

Boil and Slice the Chicken

Place the chicken in a pot of water, boil until cooked, then debone and slice.

Braise the Seafood

Heat a little oil in a pan, sauté scallion and ginger until aromatic, pour in the clear broth, then add fish maw, sea cucumber, fine salt, cooking wine, and MSG. Simmer gently for 1 minute.

Prepare the Side Ingredients

Cut the winter bamboo shoots into maple-leaf-shaped slices and blanch; remove the tendons from the chicken gizzards and pork tripe tips, score a cross-hatch pattern, cut into pieces, and blanch with the green vegetables in boiling water.