Hericium Mushroom Four Treasures

Name: Hericium Mushroom Four Treasures
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Ingredients: 100 g Fresh hericium mushrooms (sliced into thick pieces and blanched in boiling water); 50 g Dried scallops; 50 g Chicken breast (sliced thin, mixed with egg white and fine salt, then coated with wet starch); 50 g Coated shrimp; 10 Cleaned duck feet (steamed until tender, deboned, tendons removed, halved); 25 g Ham (diagonally sliced into thin diamond-shaped pieces); 12 Bok choy hearts (halved lengthwise); 5 g Fine salt; 3.5 g MSG; 5 g Shaoxing wine; 5 g Ginger juice water; 10 g Scallion segments; 1 Egg white (for coating the chicken); 250 g White stock; 15 g Wet starch (for thickening and coating); 500 g Rendered pork lard (for frying); 5 g Rendered chicken fat

A traditional Zhejiang specialty featuring monkey head mushroom with four treasures—dried scallops, chicken breast, shrimp, and duck web—elegant in color and delicately flavored.

1h 10m

Easy

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Ingredients

Fresh hericium mushrooms (sliced into thick pieces and blanched in boiling water) 100 g

Dried scallops 50 g

Chicken breast (sliced thin, mixed with egg white and fine salt, then coated with wet starch) 50 g

Coated shrimp 50 g

Cleaned duck feet (steamed until tender, deboned, tendons removed, halved) 10

Ham (diagonally sliced into thin diamond-shaped pieces) 25 g

Bok choy hearts (halved lengthwise) 12

Fine salt 5 g

MSG 3.5 g

Shaoxing wine 5 g

Ginger juice water 5 g

Scallion segments 10 g

Egg white (for coating the chicken) 1

White stock 250 g

Wet starch (for thickening and coating) 15 g

Rendered pork lard (for frying) 500 g

Rendered chicken fat 5 g

Instructions

Prepare the ingredients

Slice the fresh hericium mushrooms into thick pieces and blanch them in boiling water. Cut the chicken breast into thin slices, mix with the egg white and fine salt, then coat with wet starch. Cut the ham diagonally into thin diamond-shaped slices. Steam the duck feet until tender, then remove the bones and tendons and cut in half. Halve the bok choy hearts lengthwise.

Stir-fry the shrimp and chicken

Place a wok over medium heat, add the rendered pork lard, and heat to about 40% hot (around 88 degrees C / 190 degrees F). Add the shrimp and chicken slices separately, stirring to separate the pieces, then briefly fry the bok choy until just cooked through.

Thicken and finish

Return the wok to the heat, add more rendered pork lard, and stir-fry the scallion segments until fragrant. Thicken with the wet starch, give a quick toss to combine with the reserved ingredients, and serve immediately.