Gourd Auspicious Shark Fin

Name: Gourd Auspicious Shark Fin
Prep time: 30 min
Cook time: 2 h 15 min
Total time: 2 h 45 min
Ingredients: 500 g Rehydrated shark fin (washed, steamed with stock, scallion segments, ginger slices, and Sichuan peppercorns for 2 hours); 250 g Hen breast meat (made into paste with pork fatback, mixed with egg whites and stock to form chicken paste); 50 g Pork fatback (made into paste with chicken breast); 40 g Rehydrated large golden-hook dried shrimp (placed on top of the gourds); 3 Egg whites (mixed with stock to form chicken paste); to taste Stock/broth (used for making chicken paste and steaming shark fin); to taste Scallion segments (for steaming shark fin); to taste Ginger slices (for steaming shark fin); to taste Sichuan peppercorns (for steaming shark fin); to taste Sichuan peppercorn oil (for stir-frying); to taste Three-part stock (for braising); to taste Seasonings (for flavoring)

A traditional specialty of Shandong (Lu) cuisine, made primarily with shark fin and chicken shaped into an attractive gourd form.

2h 45m

Easy

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Ingredients

Rehydrated shark fin (washed, steamed with stock, scallion segments, ginger slices, and Sichuan peppercorns for 2 hours) 500 g

Hen breast meat (made into paste with pork fatback, mixed with egg whites and stock to form chicken paste) 250 g

Pork fatback (made into paste with chicken breast) 50 g

Rehydrated large golden-hook dried shrimp (placed on top of the gourds) 40 g

Egg whites (mixed with stock to form chicken paste) 3

Stock/broth (used for making chicken paste and steaming shark fin) to taste

Scallion segments (for steaming shark fin) to taste

Ginger slices (for steaming shark fin) to taste

Sichuan peppercorns (for steaming shark fin) to taste

Sichuan peppercorn oil (for stir-frying) to taste

Three-part stock (for braising) to taste

Seasonings (for flavoring) to taste

Instructions

Prepare shark fin and chicken paste

Pound the chicken breast and pork fatback into a paste, add egg whites and stock and stir until well combined to form a chicken paste. Wash the rehydrated shark fin, then steam it with stock, scallion segments, ginger slices, and Sichuan peppercorns for 2 hours, then remove.

Shape the gourds

Grease a large flat plate. Shape the chicken paste into 12 gourd shapes on the plate, place the dried shrimp on top of each gourd, and steam for 10 minutes before removing.

Braise and plate

Heat Sichuan peppercorn oil in a wok, add the three-part stock, seasonings, and the chicken paste gourds, and cook over low heat for 5 minutes before removing and placing in a bowl. Then add the shark fin to the wok and bring to a boil, thicken with cornstarch slurry, pour into the center of a serving plate, and arrange the gourds around the edges to complete.