Huguo Greens

Name: Huguo Greens
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Chinese
Ingredients: 500 g Fresh sweet potato leaves (remove veins, wash clean, blanch in baking soda water, rinse in cold water 4 times, squeeze dry, make a few crosswise cuts); 100 g Wet straw mushrooms (wash clean, steam with chicken fat, ham, chicken broth, fine salt for 20 minutes); 25 g Ham slices; 50 g Chicken fat; 150 g Lard (use in two batches); 15 g Baking soda; 25 g Fine salt (5g reserved for steaming straw mushrooms); 700 g Chicken broth (additional 200g reserved for final pouring); 20 g MSG; 20 g Sesame oil (10g reserved for final use); 30 g Starch (for wet starch slurry thickening)

A classic Chaozhou specialty featuring sweet potato leaves simmered into a vibrant emerald-green broth with a silky texture and savory flavor.

45 min

Easy

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Ingredients

Fresh sweet potato leaves (remove veins, wash clean, blanch in baking soda water, rinse in cold water 4 times, squeeze dry, make a few crosswise cuts) 500 g

Wet straw mushrooms (wash clean, steam with chicken fat, ham, chicken broth, fine salt for 20 minutes) 100 g

Ham slices 25 g

Chicken fat 50 g

Lard (use in two batches) 150 g

Baking soda 15 g

Fine salt (5g reserved for steaming straw mushrooms) 25 g

Chicken broth (additional 200g reserved for final pouring) 700 g

MSG 20 g

Sesame oil (10g reserved for final use) 20 g

Starch (for wet starch slurry thickening) 30 g

Instructions

Prepare sweet potato leaves

Wash the sweet potato leaves and remove the veins. Add baking soda to 5000 g of boiling water, blanch the sweet potato leaves for 2 minutes, then remove. Rinse in cold water 4 times, squeeze out all moisture to remove bitter liquid, make a few crosswise cuts and set aside.

Steam straw mushrooms

Wash the straw mushrooms, add chicken fat, ham, chicken broth, and 2.5 g fine salt, steam for 20 minutes. Remove, discard the ham, set the straw mushrooms and their steaming liquid aside.

Stir-fry

Heat a wok, add 75 g lard, stir-fry the sweet potato leaves briefly. Add the straw mushrooms and their reserved liquid, along with 700 g chicken broth and 2.5 g fine salt. Bring to a boil, thicken with wet starch slurry, then add 75 g cooked lard and 10 g sesame oil.