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