Lotus Flower Assortment Stew

Name: Lotus Flower Assortment Stew
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Cuisine: Chinese
Ingredients: 150 g Cooked chicken breast (sliced); 100 g Cooked shrimp paste egg roll (sliced); 25 g Cooked ham (sliced); 25 g Cooked winter bamboo shoots (sliced); 50 g Clean mandarin fish fillet (cut into slices); 50 g Chicken gizzards (scored in chrysanthemum pattern); 50 g Pork kidneys (scored in wheat-ear pattern); 50 g Oil-bloated fish maw (soaked in warm water until soft, washed and squeezed dry); 50 g Battered shrimp; 25 g Rehydrated dried winter mushrooms (sliced); 150 g Hard-boiled eggs (carved into petal shapes to make lotus eggs); 30 g Baby bok choy hearts (split); 30 g Scallions (for scallion-ginger juice); 25 g Ginger (for scallion-ginger juice); 40 g Shaoxing wine; 15 g Rendered chicken fat; 12 g Salt (fine salt); 4 g MSG; 150 g Chicken broth (clear chicken soup)

A traditional Jiangsu presentation dish, made by arranging an assortment of pre-cooked ingredients into a lotus flower shape and steaming. Attractive in appearance with a flavorful, fresh-tasting broth.

1h 30m

Easy

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Ingredients

Cooked chicken breast (sliced) 150 g

Cooked shrimp paste egg roll (sliced) 100 g

Cooked ham (sliced) 25 g

Cooked winter bamboo shoots (sliced) 25 g

Clean mandarin fish fillet (cut into slices) 50 g

Chicken gizzards (scored in chrysanthemum pattern) 50 g

Pork kidneys (scored in wheat-ear pattern) 50 g

Oil-bloated fish maw (soaked in warm water until soft, washed and squeezed dry) 50 g

Battered shrimp 50 g

Rehydrated dried winter mushrooms (sliced) 25 g

Hard-boiled eggs (carved into petal shapes to make lotus eggs) 150 g

Baby bok choy hearts (split) 30 g

Scallions (for scallion-ginger juice) 30 g

Ginger (for scallion-ginger juice) 25 g

Shaoxing wine 40 g

Rendered chicken fat 15 g

Salt (fine salt) 12 g

MSG 4 g

Chicken broth (clear chicken soup) 150 g

Instructions

Prepare the fish maw

Soak the fish maw in warm water until soft, wash and squeeze dry. Place it in a pot together with chicken broth, Shaoxing wine, scallion, and ginger, bring to a boil, then transfer into a serving tureen.

Prepare the supporting ingredients

Score the chicken gizzards in a chrysanthemum pattern, score the pork kidneys in a wheat-ear pattern, slice the mandarin fish fillet, and slice the winter mushrooms. Blanch them, along with the battered shrimp, separately in boiling chicken broth until just cooked through, then remove.

Arrange the dish

Slice the ham, winter bamboo shoots, shrimp-paste egg rolls, and cooked chicken breast, and arrange the slices neatly on top of the fish maw in a cross pattern. Tuck the chicken gizzards, pork kidneys, mandarin fish slices, and winter mushrooms into the four corner gaps. Mix the scallion-ginger juice with Shaoxing wine and sprinkle it over the gizzards, kidneys, and fish slices. Split the bok choy hearts and lay them head-end inward around the four corners as garnish.

Make the lotus eggs

Peel the hard-boiled eggs. Using a small knife, carve petal shapes at the smaller end of each egg. Cut the ham and winter bamboo shoots into petal-shaped pieces and insert them into the yolks. Place a battered shrimp at the center of each egg and sprinkle with minced scallion to complete the lotus eggs. Set one lotus egg at the center of the bok choy and arrange the remaining lotus eggs neatly around the tureen.

Steam the dish

Pour in the clear chicken broth and steam over boiling water for 20 minutes, then remove from the steamer.

Pour the finishing broth

Place a wok over the heat, add clear chicken broth and bring to a boil, then season with fine salt and MSG. Carefully pour the hot broth along the edge of the tureen and drizzle the rendered chicken fat on top to finish.