Eight Immortals Crossing the Sea Teasing the Arhat

Name: Eight Immortals Crossing the Sea Teasing the Arhat
Prep time: 1 h 30 min
Cook time: 30 min
Total time: 2 h
Ingredients: 300 g chicken breast (use 150 g minced into chicken paste; remaining cut into strips); 100 g soaked shark fin (combined with chicken paste to form chrysanthemum shape); 100 g sea cucumber (shaped into butterflies; must be fully rehydrated); 100 g abalone (sliced; must be fully rehydrated); 100 g fish bone / ming bone (must be fully rehydrated and sand removed); 100 g fish maw (sliced); 100 g live green shrimp (shaped into shrimp rings); 100 g ham (sliced); 50 g asparagus (after rehydration, select 8 stalks); 250 g white fish flesh (cut into strips, scored and stuffed with fish bone); 50 g Shaoxing wine (for seasoning); to taste chicken broth (poured over while hot; chicken broth is recommended for cooking); to taste fine salt (for seasoning); to taste ginger slices (sprinkled on the finished dish); to taste MSG (for seasoning); a pinch leafy greens (blanched, then scattered on the finished dish); a pinch rendered pork lard (poured over while hot)

A traditional specialty of Shandong (Lu) cuisine, featuring assorted seafood and chicken arranged into figures of the Eight Immortals and Arhats. The dish is served in a rich, savory broth with an attractive presentation.

2 hours

Easy

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Eight Immortals Crossing the Sea Teasing the Arhat

Ingredients

chicken breast (use 150 g minced into chicken paste; remaining cut into strips) 300 g

soaked shark fin (combined with chicken paste to form chrysanthemum shape) 100 g

sea cucumber (shaped into butterflies; must be fully rehydrated) 100 g

abalone (sliced; must be fully rehydrated) 100 g

fish bone / ming bone (must be fully rehydrated and sand removed) 100 g

fish maw (sliced) 100 g

live green shrimp (shaped into shrimp rings) 100 g

ham (sliced) 100 g

asparagus (after rehydration, select 8 stalks) 50 g

white fish flesh (cut into strips, scored and stuffed with fish bone) 250 g

Shaoxing wine (for seasoning) 50 g

chicken broth (poured over while hot; chicken broth is recommended for cooking) to taste

fine salt (for seasoning) to taste

ginger slices (sprinkled on the finished dish) to taste

MSG (for seasoning) to taste

leafy greens (blanched, then scattered on the finished dish) a pinch

rendered pork lard (poured over while hot) a pinch

Instructions

Ingredient Preparation and Shaping

Mince 150 g of the chicken breast into a fine chicken paste and use a portion of it to line the bottom of a bowl in the shape of Arhat coins. Cut the white fish into strips, score them, and insert pieces of fish bone. Cut the remaining chicken breast into long strips. Shape the live green shrimp into shrimp rings. Combine the soaked shark fin with the remaining chicken paste and shape it into chrysanthemum-style shark fin forms. Shape the rehydrated sea cucumber into butterflies. Slice the abalone and the fish maw. Rehydrate the asparagus and select 8 good stalks.

Steaming and Plating

Season the prepared ingredients with fine salt, MSG, and Shaoxing wine. Steam them in a steamer until just cooked through, then remove. Arrange the pieces in porcelain jars in an eight-direction pattern, placing the Arhat chicken in the center. Scatter the sliced ham, ginger slices, and blanched leafy greens on top. Pour over hot boiling chicken broth along with a little rendered pork lard and serve immediately.