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Monkey King Raids the Dragon Palace

Steamed dish featuring monkey head mushrooms, soft-shelled turtle, and sea cucumber, producing a milky yellow broth with a rich, savory depth—an impressive banquet centerpiece.

1h 45m
Easy
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Monkey King Raids the Dragon Palace

Ingredients

Soaked Hericium mushrooms (select one for garnish, cut the rest into pieces) 250 g
Live soft-shell turtle (slaughtered, remove head, claws, tail shell, and innards; wash and blanch thoroughly) 1250 g
Soaked sea cucumber (cut in half lengthwise) 150 g
Large shrimp (peel keeping tail intact, devein, cut in half lengthwise) 20 g
Small crabs 50 g
Scallion segments 20 g
Ginger slices 15 g
Shaoxing wine 50 g
Fine salt 5 g
Monosodium glutamate 5 g
Cilantro segments 10 g
Chicken broth 2000 g
White pepper a pinch

Instructions

1

Prepare the turtle

Slaughter the live soft-shell turtle, remove the head, claws, and tail shell, clean out all the innards, and wash well. Blanch thoroughly in a pot of boiling water, then remove and place into a small dish. Add the chicken broth, scallion segments, ginger slices, and Shaoxing wine, then steam in a steamer until tender and falling apart.

2

Prepare the mushrooms

Select one well-shaped Hericium mushroom and garnish it with cherries and egg-sheet to shape it into a monkey-head form; set aside. Cut all the remaining mushrooms into bite-sized pieces.

3

Prepare the seafood

Peel the shrimp while keeping the tails intact, pull out the sand veins, and cut each shrimp in half lengthwise. Cut each sea cucumber in half lengthwise.

4

Assemble the dish

Remove the steamed turtle from the steamer and transfer it into a dragon-shaped serving pot to complete the platter.