Four-Style Meat and Vegetable Assortment

Name: Four-Style Meat and Vegetable Assortment
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Ingredients: 50 g Marinated shrimp meat (main); 50 g Raw cleaned chicken gizzards (main, sliced); 50 g Raw cleaned pork tripe tip (main, sliced); 3 Cooked deboned duck feet (main, split into 12 pieces); 25 g Raw chicken breast (secondary, sliced into willow-leaf shapes); 150 g Cooked bamboo shoot tips (secondary, cut into 4 cm long, 1.5 cm wide slices); 15 g Cooked ham (secondary, cut into diamond slices); 1/2 Egg white (secondary, for coating chicken breast); 15 g Green vegetables (secondary); 25 g Rehydrated dried shiitake mushrooms (secondary); 25 g (15 g + 10 g) Shaoxing wine (secondary); 3 g (0.5 g + 1.5 g + 1 g) Fine salt (secondary); 2.5 g MSG (secondary); 10 g (2 g + 8 g) Wet starch (secondary)

A traditional Zhejiang cold appetizer made with four meat and three vegetable ingredients, briefly blanched in boiling water and tossed together. Brightly colored, light, and tender.

40 min

Easy

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Four-Style Meat and Vegetable Assortment

Ingredients

Marinated shrimp meat (main) 50 g

Raw cleaned chicken gizzards (main, sliced) 50 g

Raw cleaned pork tripe tip (main, sliced) 50 g

Cooked deboned duck feet (main, split into 12 pieces) 3

Raw chicken breast (secondary, sliced into willow-leaf shapes) 25 g

Cooked bamboo shoot tips (secondary, cut into 4 cm long, 1.5 cm wide slices) 150 g

Cooked ham (secondary, cut into diamond slices) 15 g

Egg white (secondary, for coating chicken breast) 1/2

Green vegetables (secondary) 15 g

Rehydrated dried shiitake mushrooms (secondary) 25 g

Shaoxing wine (secondary) 25 g (15 g + 10 g)

Fine salt (secondary) 3 g (0.5 g + 1.5 g + 1 g)

MSG (secondary) 2.5 g

Wet starch (secondary) 10 g (2 g + 8 g)

Instructions

Cutting and Prep

Cut the ham into diamond slices. Slice the chicken breast into willow-leaf shapes, then mix with the egg white, 0.5 g of fine salt, and 2 g of wet starch until the mixture becomes sticky. Split each duck foot straight down into 12 pieces. Cut the bamboo shoots into slices 4 cm long and 1.5 cm wide and set aside.

Blanching the Meats

Clean the wok, place it on the heat, and add 500 g of water. When the water boils, add the shrimp, gizzard slices, and tripe slices in sequence to disperse, then add the chicken slices to disperse. Add 15 g of Shaoxing wine. Once it returns to a boil, skim off the foam, scoop everything out, drain off the water, and place into a lotus-leaf bowl.

Blanching the Vegetables and Duck Feet

In the same pot, add the bamboo shoots, shiitake mushrooms, green vegetables, and duck feet. When it returns to a boil, skim off the foam, scoop everything out, drain well, and also place into the lotus-leaf bowl.

Mixing and Plating

Add 1.5 g of fine salt, 10 g of Shaoxing wine, and the MSG, then mix well. Allow to cool, then arrange on a plate and garnish with the diamond-cut ham slices on top to finish.