Eight-Treasure Spicy Sauce (Shanghai Style)

Name: Eight-Treasure Spicy Sauce (Shanghai Style)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Chinese
Ingredients: 50 g coated shrimp; 50 g coated chicken cubes; 50 g coated pork cubes; 50 g coated scallops; 50 g salted duck gizzard cubes; 25 g cooked chestnut cubes; 25 g ginkgo nuts; 10 g peas; stock, to taste; 500 g (100 g actually used) cooking oil; 1 tbsp doubanjiang (fermented bean paste); 1 tbsp chili paste; 2 tsp soy sauce; 1/2 tbsp sugar; 1/2 tsp MSG; 5 tbsp Shaoxing wine; cornstarch (for slurry), to taste

A stir-fried spicy dish made with eight ingredients, featuring a glossy finish and a tender, silky texture.

35 min

Easy

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Eight-Treasure Spicy Sauce (Shanghai Style)

Ingredients

coated shrimp 50 g

coated chicken cubes 50 g

coated pork cubes 50 g

coated scallops 50 g

salted duck gizzard cubes 50 g

cooked chestnut cubes 25 g

ginkgo nuts 25 g

peas 10 g

stock to taste

cooking oil 500 g (100 g actually used)

doubanjiang (fermented bean paste) 1 tbsp

chili paste 1 tbsp

soy sauce 2 tsp

sugar 1/2 tbsp

MSG 1/2 tsp

Shaoxing wine 5 tbsp

cornstarch (for slurry) to taste

Instructions

Blanch the Shrimp

Heat oil in a wok to about 20% hot (roughly 90°C/194°F). Add the shrimp and stir to separate them until just cooked through. Remove with a slotted spoon and drain.

Blanch the Other Ingredients

Leave a thin layer of oil in the wok and heat to about 40% hot (roughly 120°C/248°F). Add the chicken, pork, and scallop cubes and stir to separate until cooked. Add the chestnut and ginkgo nuts, toss briefly, then immediately remove and drain.

Stir-Fry the Sauces and Season

Leave an appropriate amount of oil in the wok. Add the chili paste and doubanjiang first and stir-fry until fragrant and the oil turns red. Add the soy sauce, sugar, MSG, Shaoxing wine, and stock. Return the chicken and other ingredients (except the shrimp and peas) to the wok. Let the sauce reduce and thicken, then stir in the cornstarch slurry until evenly coated, and transfer to a serving plate.

Prepare the Topping

Clean the wok and place over heat. Add the shrimp, peas, MSG, and stock. Thicken with cornstarch slurry, then spoon this mixture over the top of the stir-fried dish and serve.