Dragon-Tiger Cup
A classic Cantonese dish made by braising snake meat, cat meat, and shredded chicken, served with chrysanthemum and shredded lemon leaves.
Ingredients
Snake meat (shredded into fine strips)
Cat meat (shredded into fine strips)
Shredded chicken (tossed with egg white and cornstarch, then quickly stir-fried)
Soaked fish maw
Dried shiitake mushrooms
Wood ear mushrooms
Julienned ginger
Scallions
Rendered pork fat
Shaoxing wine
Julienned lemon leaves
White chrysanthemum
Crispy crackers
Instructions
1
Prepare the Snake Meat
Process the snake by adding water and boiling until cooked through, then remove and extract the meat.
2
Prepare the Cat Meat
Add water, ginger juice, white wine, and scallions to the cat meat and simmer until cooked, then remove and shred the meat.
3
Marinate the Shredded Meat
Tear the extracted snake meat and cat meat into fine strips, then marinate with ginger, scallions, fine salt, and Shaoxing wine.
4
Stir-Fry the Chicken Shreds
Toss the chicken shreds with egg white and a little cornstarch, then quickly stir-fry in a wok at medium heat and remove promptly.
5
Braise the Dish Together
Place the snake meat, cat meat, chicken shreds, fish maw, dried shiitake mushrooms, wood ear mushrooms, and dried tangerine peel into a wok. Add chicken broth, snake broth, Shaoxing wine, and fine salt; bring to a boil, then simmer briefly over low heat. Return to high heat to bring back to a boil, thicken lightly with a small amount of wet cornstarch, add a little rendered pork fat and a little sesame oil, then transfer to a large soup tureen and bring to the table.
6
Prepare the Accompaniments
Arrange the white chrysanthemum, julienned lemon leaves, and crispy crackers separately on two small plates and serve alongside the dish.
