Braised Five Shreds
A thick, juicy sauce with a harmonious appearance, rich in nutrition, and especially suited to elderly diners.
Ingredients
Shredded chicken (for coating)
50 g
Shredded pork (for coating)
50 g
Shredded sea cucumber (blanched)
50 g
Shredded egg cake (blanched)
50 g
Shredded fish maw (blanched)
45 g
Egg white (for coating)
30 g
Shredded bamboo shoot tips
25 g
Shredded ham
25 g
Shredded pork kidney (blanched, oil-flushed)
35 g
Starch
50 g
Fine salt
5 g
Peanut oil
50 g
Shredded scallion
15 g
Shredded ginger
10 g
Shaoxing wine
15 g
Soy sauce
10 g
Clear broth
100 g
Sesame oil
10 g
Instructions
1
Ingredient Preparation
Toss the shredded chicken and shredded pork with egg white, wet starch, and fine salt until lightly coated. Briefly blanch the shredded sea cucumber, shredded egg cake, and shredded fish maw in boiling water, then drain well.
2
Preparing the Kidney
Place the shredded pork kidney in a strainer and blanch briefly in boiling water, then drain. Flash through hot oil heated to about 80% hot (≈200°C) and drain off the oil.
3
Slide-Frying
Heat peanut oil in a wok to about 50% hot (≈125°C). Add the shredded chicken and shredded pork, slide-fry briefly until nearly cooked, then remove and set aside.
4
Finishing the Dish
Leave a little oil in the wok and stir-fry shredded scallion and shredded ginger until fragrant. Splash in Shaoxing wine, then add the shredded sea cucumber, shredded fish maw, shredded bamboo shoot tips, shredded chicken, shredded pork kidney, shredded egg cake, soy sauce, fine salt, and clear broth. Bring to a boil, skim off any foam, thicken with wet starch, drizzle with sesame oil, transfer to a soup bowl, and serve immediately.
