Eight Immortals Gathering at the Jade Pond

Name: Eight Immortals Gathering at the Jade Pond
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Ingredients: 8 red-scaled fish; 100 g pheasant meat (sliced and coated); 100 g hornwort (washed and cut into sections); 75 g pine mushroom (washed and cut into sections); 75 g pine-scented mushroom (washed and cut into sections); 75 g thunder mushroom (washed and cut into sections); 100 g cabbage heart (washed and cut into sections); 150 g tofu (100g sliced, 50g mashed); 75 g chicken tenderloin (mashed into paste); 4 egg white; 25 g Shaoxing wine; 10 g fine salt; 3 g MSG; 5 g ginger juice; 15 g starch slurry; 750 g clear soup; 5 g scallion and pepper oil; 5 g chicken oil; 50 g peanut oil

A renowned Shandong classic, this dish brings together eight treasured ingredients including red-scaled fish, pheasant, and hornwort, paired with cloud-shaped chicken tofu, with a clear, mellow broth.

45 min

Easy

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Eight Immortals Gathering at the Jade Pond

Ingredients

red-scaled fish 8

pheasant meat (sliced and coated) 100 g

hornwort (washed and cut into sections) 100 g

pine mushroom (washed and cut into sections) 75 g

pine-scented mushroom (washed and cut into sections) 75 g

thunder mushroom (washed and cut into sections) 75 g

cabbage heart (washed and cut into sections) 100 g

tofu (100g sliced, 50g mashed) 150 g

chicken tenderloin (mashed into paste) 75 g

egg white 4

Shaoxing wine 25 g

fine salt 10 g

MSG 3 g

ginger juice 5 g

starch slurry 15 g

clear soup 750 g

scallion and pepper oil 5 g

chicken oil 5 g

peanut oil 50 g

Instructions

Step 1

Wash the pheasant meat and cut it into slices that are 4 cm long, 2 cm wide, and 0.1 cm thick. Mix with 1 egg white, 1g MSG, 0.5g fine salt, and starch slurry. Place a wok over medium heat, add peanut oil and heat to 60% of its maximum temperature. Add the pheasant meat slices and stir-fry briefly, then remove and set aside in a ceramic dish.

Step 2

Wash the red-scaled fish; wash the hornwort, pine mushroom, pine-scented mushroom, thunder mushroom, and cabbage heart, then cut them into sections. Slice the 100g portion of tofu. Blanch all these ingredients along with the red-scaled fish in boiling water, then remove and add to the ceramic dish containing the pheasant meat slices to form the 'eight treasures'.

Step 3

Remove the fascia from the chicken tenderloin and mash it into a paste. Add 3 egg whites, 2g fine salt, 75g clear soup, 1g MSG, and scallion and pepper oil, then stir to make the chicken mixture. Next, mash the remaining 50g of tofu and mix thoroughly with the chicken mixture to form a thin paste. Pour the paste into 90°C water; once it floats and forms slices resembling white clouds, remove and place on top of the 'eight treasures'.

Step 4

Add 675g clear soup, 7.5g Shaoxing wine, and 1g MSG to a soup pot. Bring to a rolling boil over high heat, skim off any foam, drizzle with chicken oil, then pour the soup into the ceramic dish to serve.