Dragon Liver and Phoenix Brain

Name: Dragon Liver and Phoenix Brain
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Ingredients: 200 g Carp liver (washed); 150 g Chicken brain (removed from boiled chicken head); 15 g Cooked ham (cut into willow-leaf slices); 50 g Baby bok choy hearts (washed, trimmed into olive shapes); 15 g Scallion (for blanching); 10 g Ginger (for blanching); 20 g Shaoxing wine (for blanching); 250 g Stock; 15 g Starch (slurry); 10 g Cooked chicken oil (for drizzling); 1 g White pepper (for dusting the finished dish); 2 g Fine salt; 1.5 g MSG; to taste Oil (for greasing the wok and oil-blanching)

Braised carp liver and chicken brain — tender and silky fish liver, soft and mellow chicken brain, served in a savory, fragrant sauce.

40 min

Easy

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Ingredients

Carp liver (washed) 200 g

Chicken brain (removed from boiled chicken head) 150 g

Cooked ham (cut into willow-leaf slices) 15 g

Baby bok choy hearts (washed, trimmed into olive shapes) 50 g

Scallion (for blanching) 15 g

Ginger (for blanching) 10 g

Shaoxing wine (for blanching) 20 g

Stock 250 g

Starch (slurry) 15 g

Cooked chicken oil (for drizzling) 10 g

White pepper (for dusting the finished dish) 1 g

Fine salt 2 g

MSG 1.5 g

Oil (for greasing the wok and oil-blanching) to taste

Instructions

Preliminary Preparation

Wash the carp liver and place it into a pot of water. Add scallion, ginger, and Shaoxing wine to blanch the liver, then remove it and rinse in clean water. Boil the chicken head until cooked through, split it open, and extract the chicken brain. Cut the ham into thin willow-leaf-shaped slices, wash the baby bok choy hearts, and trim them into olive forms.

Braising

Heat a wok over the fire, add oil to grease it, and add the carp liver, chicken brain, ham, and stock. Bring to a rolling boil over high heat, then shift to low heat and simmer briefly.

Preparing the Vegetable

In a separate wok, heat oil over the fire, add the baby bok choy hearts and oil-blanch until they turn a vivid emerald green, then pour out and drain off the oil.

Combining and Thickening

Add the bok choy hearts to the wok with the carp liver, return to high heat, and stir in the fine salt and MSG to combine evenly. Thicken with the starch slurry, drizzle in the cooked chicken oil, sprinkle with white pepper, and serve.