Dragon Boat Treasure (Chicken Broth Infused Abalone and Shark Fin)

Name: Dragon Boat Treasure (Chicken Broth Infused Abalone and Shark Fin)
Prep time: 1 h
Cook time: 5 h
Total time: 6 h
Ingredients: 1 Winter melon (carved into dragon boat shape, flesh scooped out and set aside); to taste Abalone (blanched); to taste Shark fin (blanched); to taste Chicken (added to clay pot with abalone and shark fin for stewing); 500 g Pork belly (for step 2); to taste Dried scallops (washed); to taste Lion's mane mushroom (washed); to taste Soft-shelled turtle rim (washed); 250 g Pork belly (for step 3, steamed with dried scallops and other ingredients); 50 g Garlic cloves; to taste Winter bamboo shoots (cut into jade wing shape); to taste Winter melon flesh (scooped into balls, par-fried); to taste Ham (cut into pine tree shape); 1 (net weight approx 1250 g) Local hen (steamed for 2 hours to extract broth); 200 g Cooking wine; 10 g Refined salt; 3 g MSG; 2 g White pepper powder; 200 g Scallions; 100 g Ginger; 50 g Meat broth; 2 g Chicken fat

An innovative dish featuring winter melon carved into a dragon boat shape, stuffed with premium ingredients including abalone, shark fin, and dried scallops, and slow-stewed.

6 hours

Easy

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Dragon Boat Treasure (Chicken Broth Infused Abalone and Shark Fin)

Ingredients

Winter melon (carved into dragon boat shape, flesh scooped out and set aside) 1

Abalone (blanched) to taste

Shark fin (blanched) to taste

Chicken (added to clay pot with abalone and shark fin for stewing) to taste

Pork belly (for step 2) 500 g

Dried scallops (washed) to taste

Lion's mane mushroom (washed) to taste

Soft-shelled turtle rim (washed) to taste

Pork belly (for step 3, steamed with dried scallops and other ingredients) 250 g

Garlic cloves 50 g

Winter bamboo shoots (cut into jade wing shape) to taste

Winter melon flesh (scooped into balls, par-fried) to taste

Ham (cut into pine tree shape) to taste

Local hen (steamed for 2 hours to extract broth) 1 (net weight approx 1250 g)

Cooking wine 200 g

Refined salt 10 g

MSG 3 g

White pepper powder 2 g

Scallions 200 g

Ginger 100 g

Meat broth 50 g

Chicken fat 2 g

Instructions

Carve Winter Melon

Scoop out the winter melon flesh and set aside. Carve the winter melon shell into a dragon boat shape, blanch in boiling water until 60% cooked, then remove and place in a basin.

Stew Abalone and Shark Fin

Blanch abalone and shark fin separately in boiling water, then place in a clay pot. Add chicken, pork belly (500g), knotted scallions, ginger pieces, cooking wine, refined salt, and water. Bring to a boil over high heat, then simmer on low heat for 2 hours until soft and tender.

Steam Dried Scallops and Lion's Mane Mushroom

Wash dried scallops, lion's mane mushroom, and soft-shelled turtle rim clean. Add pork belly (250g), garlic cloves, and refined salt, then steam in a bamboo steamer over high heat for 1 hour.

Prepare Winter Bamboo Shoots and Winter Melon

Cut winter bamboo shoots into jade wing shapes, scoop winter melon flesh into balls, par-fry in oil heated to 80% of full heat, then remove. Heat a wok over high heat, bring meat broth to a boil, add the par-fried winter bamboo shoots and winter melon balls, season with refined salt and MSG, and simmer briefly to absorb flavor. Cut ham into pine tree shapes. Place the local hen in water, steam over high heat for 2 hours, then remove from the steamer and extract the broth.

Assemble and Steam

Arrange all prepared ingredients neatly inside the carved winter melon. Heat a wok over high heat, bring the local hen broth to a boil, add refined salt and MSG, then pour into the winter melon dragon boat. Steam for 2 minutes, then remove, drizzle with chicken fat, sprinkle with white pepper powder, and serve.