Eight Immortals Gathering at Yaochi

Name: Eight Immortals Gathering at Yaochi
Ingredients: 100g Pheasant meat (washed, sliced, coated with starch and oil-blanched); 65g Red-scaled fish (washed, blanched); 50g Lucaicai seaweed (washed, cut into segments, blanched); 50g Song'e mushroom (washed, cut into segments, blanched); 50g Songxiang'e mushroom (washed, cut into segments, blanched); 50g Leizhan'e mushroom (washed, cut into segments, blanched); 50g Chinese cabbage hearts (washed, cut into segments, blanched); 50g Tofu (sliced, blanched); 50g Egg whites; 1g MSG (monosodium glutamate); 5g Refined salt; 100g Clear broth; 10g Scallion and Sichuan pepper oil; 15g Shaoxing wine; 250g Rapeseed oil (approximately 50g actually consumed); 50g Starch

Elegantly presented, smooth chicken puree floats on the broth like fluffy white clouds, with a medley of eight prized ingredients hidden beneath, offering a fresh, tender and crisp texture.

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Ingredients

Pheasant meat (washed, sliced, coated with starch and oil-blanched) 100g

Red-scaled fish (washed, blanched) 65g

Lucaicai seaweed (washed, cut into segments, blanched) 50g

Song'e mushroom (washed, cut into segments, blanched) 50g

Songxiang'e mushroom (washed, cut into segments, blanched) 50g

Leizhan'e mushroom (washed, cut into segments, blanched) 50g

Chinese cabbage hearts (washed, cut into segments, blanched) 50g

Tofu (sliced, blanched) 50g

Egg whites 50g

MSG (monosodium glutamate) 1g

Refined salt 5g

Clear broth 100g

Scallion and Sichuan pepper oil 10g

Shaoxing wine 15g

Rapeseed oil (approximately 50g actually consumed) 250g

Starch 50g

Instructions

Preparing the Pheasant Meat

Wash the pheasant meat and slice it. Mix with egg whites, MSG, refined salt, and wet starch to coat evenly. Pour into oil heated to about 60% hot (around 150°C) to blanch, then remove and drain.

Preparing the Eight Delicacies

Wash the red-scaled fish. Wash and cut the lucaicai, song'e, songxiang'e, leizhan'e, and Chinese cabbage hearts into segments. Slice the tofu. Blanch them all along with the red-scaled fish in boiling water, then place together with the pheasant slices in a porcelain dish to assemble the eight delicacies.

Making the White Cloud Chicken Mousse

Remove the tendons from the chicken tenderloin and mince it into a paste. Add egg whites, refined salt, clear broth, MSG, and scallion-pepper oil, and stir into a chicken mixture. Combine with the remaining blanched tofu, mashed into a paste, and blend into a thin slurry. Pour into water heated to 90°C; the mixture will float up forming sheets resembling white clouds. Remove and place on top of the eight delicacies.

Pouring the Broth to Finish

Place clear broth, Shaoxing wine, refined salt, and MSG in a soup pot. Bring to a boil over high heat and skim off the foam. Drizzle with chicken oil and pour into the porcelain dish. The dish is ready to serve.