Dragon Playing with Phoenix
Palace chicken, meat-stuffed Liaodong sea cucumber, ginseng, abalone, and other ingredients are steamed together. The broth is fresh and delicious, with a savory, well-balanced flavor.
Ingredients
Imperial yellow chicken (slaughtered, cleaned, leg and spine bones lightly tapped, blanched, simmered in superior stock)
1
Rehydrated Liaoning sea cucumber (stuffed with fish paste, steamed)
to taste
Ginseng
to taste
Abalone
to taste
Mandarin fish meat (made into paste)
to taste
Goji berries
to taste
Choy sum (blanched)
to taste
Fine salt
to taste
Cooking wine
to taste
Superior stock
to taste
Instructions
1
Step 1
Imperial yellow chicken is slaughtered, cleaned, leg and spine bones are lightly tapped with the back of a knife, blanched, then simmered in superior stock until cooked.
2
Step 2
Mandarin fish meat is made into paste, seasoned with fine salt, stuffed inside the Liaoning sea cucumber, then steamed in a steamer until cooked.
3
Step 3
Add chicken, sea cucumber, ginseng, abalone, goji berries, superior stock, fine salt, and cooking wine to a soup bowl, steam thoroughly in a steamer, then add blanched choy sum to serve.
