Eight Treasure Spicy Sauce
A traditional Shandong stir-fry combining four meat and four vegetable ingredients, seasoned mainly with broad bean paste. Spicy, salty, and umami.
Ingredients
Duck gizzards (remove tendons and skin, score crosswise, cut into 1.5 cm cubes, 6 mm thick)
50 g
Chicken breast (cut into 1.5 cm cubes, 6 mm thick)
50 g
Fried peanuts (peeled)
50 g
Broad bean paste (chopped)
50 g
Rehydrated wood ear mushrooms (torn into small pieces)
15 g
Sugar
15 g
Wet cornstarch (for thickening)
25 g
Minced scallion and ginger (for aromatics)
2.5 g
Shrimp (marinated with egg white, fine salt, and wet cornstarch)
50 g
Pork tenderloin (cut into 1.5 cm cubes, 6 mm thick)
50 g
Winter bamboo shoots (cut into 1.5 cm pieces, 3 mm thick, blanched)
50 g
Chicken broth (for seasoning)
50 g
Shaoxing wine (for seasoning)
15 g
Chili peppers (stemmed, seeded, cut into 1.5 cm cubes)
25 g
Fine salt (for marinating)
2 g
Lard (approximately 75 g consumed, for frying)
500 g
Instructions
1
Preparation
Remove tendons and skin from the duck gizzards, score crosswise, and cut into 1.5 cm cubes, 6 mm thick. Cut the chicken breast and pork tenderloin into 1.5 cm cubes, 6 mm thick, and toss with 1 g fine salt, 1/2 egg white, and 15 g wet cornstarch. Marinate the shrimp with egg white, 0.5 g fine salt, and wet cornstarch. Stem and seed the chili peppers, then cut into 1.5 cm cubes. Tear the wood ear mushrooms into small pieces. Cut the bamboo shoots into 1.5 cm pieces, 3 mm thick, blanch in boiling water, and drain well. Peel the peanuts. Chop the broad bean paste.
2
Cooking
Place the wok over medium heat, add the lard and heat to about 50% hot. Add the shrimp, stir to separate, cook through, and remove. Add the chicken cubes, pork cubes, and duck gizzards, quickly stir to separate, and remove. Leave 25 g of oil in the wok, add the minced scallion and ginger and chili peppers, and stir-fry until fragrant. Add the chopped broad bean paste and stir-fry until cooked. Pour in the chicken broth and bring to a boil, then add the wood ear mushrooms, bamboo shoots, chicken cubes, pork cubes, duck gizzards, fine salt, sugar, and Shaoxing wine, and toss to stir-fry. Finally add the peanuts and shrimp, toss briefly, and serve.
