Dragon Pool Hooked Jade

Name: Dragon Pool Hooked Jade
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Ingredients: 250 g Tofu (steamed, hard skin removed, mashed into a fine paste); 50 g Egg white; 150 g Chicken breast (minced); 100 g Lake shrimp (cleaned, heads and shells removed, tails reserved); 15 g Chopped scallion; 15 g Minced ginger; 4 g Fine salt; 50 g Wet starch; 20 g Rendered lard (for greasing the spoon bottoms); 100 g Clear broth; 1 g MSG; 20 g Scallion-pepper oil (for drizzling)

Longtan Diaoyu Yupai (Dragon Pool Fishing for Jade Tablets) is a classic traditional Shandong dish: chicken-tofu mousse is spooned into small spoon-shaped molds, steamed, then garnished with shrimp tails curled into golden hook shapes for an elegant presentation and soft, tender, silky smooth texture.

40 min

Easy

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Ingredients

Tofu (steamed, hard skin removed, mashed into a fine paste) 250 g

Egg white 50 g

Chicken breast (minced) 150 g

Lake shrimp (cleaned, heads and shells removed, tails reserved) 100 g

Chopped scallion 15 g

Minced ginger 15 g

Fine salt 4 g

Wet starch 50 g

Rendered lard (for greasing the spoon bottoms) 20 g

Clear broth 100 g

MSG 1 g

Scallion-pepper oil (for drizzling) 20 g

Instructions

Make the tofu mixture

Steam the tofu, remove the hard skin, and mash it into a fine paste with a knife. Mince the chicken breast and combine it with the tofu paste. Add the egg whites, chopped scallion, minced ginger, fine salt, and wet starch, then mix well into a smooth "tofu mixture."

Prepare the shrimp

Clean the lake shrimp, remove the heads and shells, and keep the tails intact.

Shape the pieces

Take 20 soup spoons and grease their bottoms with the rendered lard. Fill each spoon with the tofu mixture and smooth the surface. At one end of the spoon handle, embed a shrimp with its tail pointing outward, shaping it like a "golden hook."

Steam

Steam for 10 minutes. Once cooked, remove and arrange the pieces neatly on a serving plate.

Make the sauce

In a wok, combine the clear broth, fine salt, and MSG and bring to a boil to make a sauce. Drizzle in the scallion-pepper oil and pour the sauce over the arranged pieces before serving.