Eight Immortals Crossing the Sea to Disturb the Arhat

Name: Eight Immortals Crossing the Sea to Disturb the Arhat
Prep time: 1 h 20 min
Cook time: 25 min
Total time: 1 h 45 min
Cuisine: Chinese
Ingredients: 300 g chicken breast; 100 g soaked shark fin; 100 g sea cucumber; 100 g abalone; 100 g fish bone (shark cartilage); 100 g fish maw; 100 g live green shrimp; 100 g ham; 50 g asparagus; 250 g white fish meat; 50 g Shaoxing wine; chicken broth, to taste; fine salt, to taste; ginger slices, to taste; MSG, to taste; green vegetable leaves, a pinch; cooked pork lard, a pinch

A dish featuring a variety of ingredients in a rich, savory broth, presented in an attractive arrangement reminiscent of the Eight Immortals and the Arhat.

1h 45m

Easy

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Eight Immortals Crossing the Sea to Disturb the Arhat

Ingredients

chicken breast 300 g

soaked shark fin 100 g

sea cucumber 100 g

abalone 100 g

fish bone (shark cartilage) 100 g

fish maw 100 g

live green shrimp 100 g

ham 100 g

asparagus 50 g

white fish meat 250 g

Shaoxing wine 50 g

chicken broth to taste

fine salt to taste

ginger slices to taste

MSG to taste

green vegetable leaves a pinch

cooked pork lard a pinch

Instructions

Step 1

Take 150 g of chicken breast and chop it into a chicken paste. Use a portion of the paste to line the bottom of a bowl, shaping it into a Luohan coin. Cut the white fish meat into strips and slice them open with a knife to insert the fish bone. Cut the remaining chicken breast into long strips. Shape the live green shrimp into shrimp rings. Combine the shark fin with the remaining chicken paste to form a chrysanthemum-shaped shark fin. Shape the sea cucumber into a butterfly. Slice the abalone. Slice the fish maw. After soaking the asparagus, select eight stalks.

Step 2

Season the above-prepared ingredients with fine salt, MSG, and Shaoxing wine, then steam them in a steamer until cooked through. Remove and arrange them in a porcelain jar in an eight-sided pattern, placing the Luohan-coin-shaped chicken paste in the center. Sprinkle ham slices, ginger slices, and blanched green vegetable leaves on top, then pour over the boiled chicken broth with a small amount of cooked pork lard. Serve immediately.