Orchid Bear Paw

Name: Orchid Bear Paw
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Cuisine: Chinese
Ingredients: 2000 g Bear paw (rehydrated); 50 g Ham; 50 g Winter bamboo shoots; 25 g Button mushrooms; 14 Bok choy hearts; 100 g Shrimp meat; 50 g Pork fatback; 40 g Shaoxing wine; 1250 g Chicken broth; 3 g Fine salt; 3 g MSG; 5 g Scallion; 5 g Ginger; 100 g Vegetable oil; 25 g Chicken oil; 50 g Cornstarch; 15 g Sesame oil; 50 g Egg white

A traditional Northeastern Chinese delicacy featuring bear paw as the main ingredient, accompanied by shrimp paste and vegetable hearts. The dish has a golden-red color with a thick, richly flavored sauce.

2 hours

Easy

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Ingredients

Bear paw (rehydrated) 2000 g

Ham 50 g

Winter bamboo shoots 50 g

Button mushrooms 25 g

Bok choy hearts 14

Shrimp meat 100 g

Pork fatback 50 g

Shaoxing wine 40 g

Chicken broth 1250 g

Fine salt 3 g

MSG 3 g

Scallion 5 g

Ginger 5 g

Vegetable oil 100 g

Chicken oil 25 g

Cornstarch 50 g

Sesame oil 15 g

Egg white 50 g

Instructions

Braise the bear paw

Heat a wok with a small amount of oil, add scallion segments and ginger slices to sauté, pour in Shaoxing wine and chicken broth, add fine salt, MSG, and the rehydrated bear paw. When the broth comes to a boil, transfer it to a clay pot, simmer over low heat until the bear paw is tender, then remove from heat and discard the scallions and ginger.

Cook the bear paw

Strain the original broth back into the wok, place the bear paw with the palm side facing down, and gently lower it into the wok. Simmer over low heat until fully cooked through. Adjust the seasoning, thicken the sauce with cornstarch, drizzle with chicken oil, and toss the wok to coat. Gently transfer the bear paw to a serving plate. Toss the remaining sauce until glossy and pour it over the bear paw.

Prepare the bok choy hearts

Trim the ends off the bok choy hearts and cut them into 6.6 cm sections. Blanch in boiling water until bright green, then shock in cold water. Drain off all excess moisture, marinate with salt and MSG until flavorful, then cut each piece in half lengthwise.

Make the shrimp paste

Combine the shrimp meat and pork fatback, mince into a fine paste, and place in a bowl. Add egg white, fine salt, Shaoxing wine, and cornstarch, stir until evenly combined, and set aside.

Prepare the orchid bok choy

Apply a layer of shrimp paste to the cut side of each bok choy piece; top the shrimp paste with a sprinkle of diced ham and dried shiitake mushroom crumbs for garnish. Arrange the prepared bok choy on a plate, steam over low heat until heated through, then remove and arrange around the outer edge of the bear paw.

Pour the sauce

Heat a large wok with a small amount of oil, add minced scallion and ginger, then pour in an appropriate amount of chicken broth. Season with fine salt and MSG, thicken the sauce slightly with cornstarch, add chicken oil, and drizzle the sauce over the orchid bok choy to serve.