Hibiscus Four Treasures

Name: Hibiscus Four Treasures
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Ingredients: 400 g Chicken breast (main, sliced into comb-shape); 50 g Cleaned chicken gizzards (main, sliced into comb-shape); 50 g Deboned duck feet (main); 50 g Cleaned pork tripe tips (main, sliced into comb-shape); 25 g Cooked ham (auxiliary, cut into saddle shape); 50 g Coated shrimp (auxiliary); 25 g Cooked bamboo shoot slices (auxiliary); 15 g Soaked dried shiitake mushrooms (auxiliary); 15 g Green vegetable leaves (auxiliary); 1/4 Egg white (auxiliary); 25 g Wet starch (auxiliary); 750 g Clear broth (auxiliary); 500 g (uses 60 g) Cooked lard (auxiliary); 2 g Large scallion whites (auxiliary); 3 g Fine salt (auxiliary); 2.5 g MSG (auxiliary); 25 g Shaoxing wine (auxiliary)

A traditional Zhejiang specialty showcasing four main ingredients—chicken slices, chicken gizzards, pork tripe tips, and shrimp—quickly sautéed with a light velveting technique. The dish features vibrant colors, a crisp-tender texture, and a fresh, aromatic finish.

45 min

Easy

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Ingredients

Chicken breast (main, sliced into comb-shape) 400 g

Cleaned chicken gizzards (main, sliced into comb-shape) 50 g

Deboned duck feet (main) 50 g

Cleaned pork tripe tips (main, sliced into comb-shape) 50 g

Cooked ham (auxiliary, cut into saddle shape) 25 g

Coated shrimp (auxiliary) 50 g

Cooked bamboo shoot slices (auxiliary) 25 g

Soaked dried shiitake mushrooms (auxiliary) 15 g

Green vegetable leaves (auxiliary) 15 g

Egg white (auxiliary) 1/4

Wet starch (auxiliary) 25 g

Clear broth (auxiliary) 750 g

Cooked lard (auxiliary) 500 g (uses 60 g)

Large scallion whites (auxiliary) 2 g

Fine salt (auxiliary) 3 g

MSG (auxiliary) 2.5 g

Shaoxing wine (auxiliary) 25 g

Instructions

Cutting and coating

Slice the pork tripe tips and chicken breast into comb-shaped slices, mix with 0.5 g fine salt and 1 g Shaoxing wine, add 5 g wet starch to coat; slice the chicken gizzards into comb-shape and coat the same way; cut the ham into saddle-shaped slices and set aside; wash the duck feet and set aside.

Sliding-frying main ingredients

Heat a wok over high heat, add lard until about 40% hot (about 88°C/190°F), add the pork tripe tips, chicken breast, chicken gizzards, and shrimp together, stir-fry briefly to separate until just cooked, then pour into a strainer to drain off the oil.

Aromatics and seasoning

Leave a little oil in the wok, add the scallion whites to release aroma, then add the duck feet, ham, shiitake mushrooms, and bamboo shoot slices; pour in 5 g Shaoxing wine and the clear broth, add 1 g fine salt, bring to a boil, then add the MSG.

Thickening and finishing

Thicken with 15 g wet starch for a light sauce, immediately add back the pork tripe tips, chicken gizzards, chicken breast, shrimp, and green vegetables, toss the wok to combine, drizzle 25 g lard, stir evenly, then plate and serve immediately.