Eight-Treasure Spicy Sauce

Name: Eight-Treasure Spicy Sauce
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Ingredients: 50 g Coated shrimp; 50 g Peanuts; 50 g Diced pork leg; 50 g Duck gizzard slices; 50 g Diced bamboo shoots; 75 g Meat broth; 75 g Cooked diced chicken; 25 g Cooked diced pork tripe; 25 g Doubanjiang (spicy bean paste); 25 g Sugar; 150 g Cooked lard; 10 g Rehydrated dried shrimp; 40 g Wet cornstarch slurry; to taste Red chili (for rendering red oil); to taste MSG; to taste Soy sauce

Eight-Treasure Spicy Sauce (Shanghai-style)

This Shanghai-style Eight-Treasure Spicy Sauce features a bright, glossy, vibrant appearance, and a fresh, spicy, aromatic flavor.

22 min

Easy

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Ingredients

Coated shrimp 50 g

Peanuts 50 g

Diced pork leg 50 g

Duck gizzard slices 50 g

Diced bamboo shoots 50 g

Meat broth 75 g

Cooked diced chicken 75 g

Cooked diced pork tripe 25 g

Doubanjiang (spicy bean paste) 25 g

Sugar 25 g

Cooked lard 150 g

Rehydrated dried shrimp 10 g

Wet cornstarch slurry 40 g

Red chili (for rendering red oil) to taste

MSG to taste

Soy sauce to taste

Instructions

Step 1

Combine the duck gizzard slices, diced chicken, diced pork, diced tripe, diced bamboo shoots, rehydrated dried shrimp, and peanuts in a bowl and mix well.

Step 2

Heat the cooked lard to about 40% hot, add the shrimp and slip-cook until just done, then remove and set aside.

Step 3

In the wok, stir-fry the red chili to render out the red oil. Add the mixed chicken dice and other ingredients, along with MSG, soy sauce, sugar, doubanjiang, and meat broth. Bring to a boil, then simmer on low heat for 3 minutes. Switch to high heat, thicken with the wet cornstarch slurry, drizzle in cooked lard, then plate.

Step 4

Bring the slip-cooked shrimp and the remaining meat broth to a boil, thicken with wet cornstarch slurry, add a little cooked lard, and pour over the chicken dice mixture to serve.