Clay Pot Fish Lips

Name: Clay Pot Fish Lips
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 300 g Soaked fish lips; 6 g Fine salt; 100 g Chicken breast; 2.5 g MSG; 30 g Cooked ham slices; 300 g Clear broth; 5 g Blanched green vegetables; 1 Egg white; 10 g Scallion segments; 30 g Wet cornstarch; 5 g Ginger juice water; 10 g Cooked chicken oil; 5 g Shaoxing wine; 250 g Cooked lard

A clay pot dish simmered over low heat, featuring fish lips as the main ingredient, enhanced with dried scallops, hen, and ham.

35 min

Easy

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Ingredients

Soaked fish lips 300 g

Fine salt 6 g

Chicken breast 100 g

MSG 2.5 g

Cooked ham slices 30 g

Clear broth 300 g

Blanched green vegetables 5 g

Egg white 1

Scallion segments 10 g

Wet cornstarch 30 g

Ginger juice water 5 g

Cooked chicken oil 10 g

Shaoxing wine 5 g

Cooked lard 250 g

Instructions

Initial preparation

Rinse the fish lips twice with cold water, cut them into diagonal slices about 5 cm long and 2 cm wide, then blanch in boiling water to remove the fishy smell.

Coating the chicken

Slice the chicken breast into thin pieces, add 1 g of fine salt and the egg white and knead until sticky, then toss with 5 g of wet cornstarch.

Sliding the chicken

Place a wok over high heat, add the cooked lard, and heat to about 40% hot. Add the chicken slices and stir to separate until they turn jade-white, then pour them into a strainer to drain off the oil.

Finishing the dish

Leave 50 g of oil in the wok, add the scallion segments, and stir-fry until fragrant. Pour in the Shaoxing wine and clear broth and bring to a boil. Remove the scallions, add the fish lips and ginger juice water, and bring to a boil again. Skim off the foam, add 5 g of fine salt and the MSG, and thicken with 25 g of wet cornstarch to a light glaze. Add the chicken slices, ham slices, and blanched green vegetables, drizzle 25 g of cooked lard along the edge of the wok, and swirl the wok. Transfer to a plate and finish with the cooked chicken oil drizzled on top.