Red-braised Deer Tendon

Name: Red-braised Deer Tendon
Prep time: 1 h
Cook time: 6 h
Total time: 7 h
Cuisine: Chinese
Ingredients: 5 (1000 g) dried deer tendon (soaked until soft, skin and membrane removed, cut into sections); 1000 g hen meat (cut into chunks); 1000 g pork shoulder meat (cut into chunks); 25 g dried scallops (washed); 20 baby bok choy hearts; 100 g scallions (crushed); 100 g ginger (crushed); 100 g Shaoxing wine; 5 g fine salt; 25 g soy sauce; 1.5 g MSG; 1 g white pepper powder; 15 g sesame oil; 15 g chicken fat; 50 g rendered pork fat; 1000 g mixed bone broth

A celebrated Hunan banquet specialty: dried deer tendon is rehydrated, then red-braised until glossy red in color, yielding a tender, glutinous texture and rich savory flavor.

7 hours

Easy

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Ingredients

dried deer tendon (soaked until soft, skin and membrane removed, cut into sections) 5 (1000 g)

hen meat (cut into chunks) 1000 g

pork shoulder meat (cut into chunks) 1000 g

dried scallops (washed) 25 g

baby bok choy hearts 20

scallions (crushed) 100 g

ginger (crushed) 100 g

Shaoxing wine 100 g

fine salt 5 g

soy sauce 25 g

MSG 1.5 g

white pepper powder 1 g

sesame oil 15 g

chicken fat 15 g

rendered pork fat 50 g

mixed bone broth 1000 g

Instructions

Rehydrating the Deer Tendon

Soak the dried deer tendon in cold water until soft. Place it in a pot of cold water, bring to a boil, then reduce to low heat and simmer for about 4 hours. Once completely tender, remove and place in cold water. Scrape off the skin and membrane, remove any impurities, and rinse clean. Add 50 g scallions, 50 g ginger, and Shaoxing wine, and braise over low heat until fully infused. Remove and rinse several times with fresh water to eliminate any gamey odor. Cut into 6 cm long sections, place in a pot of cold water, bring to a boil, then refresh in cold water. Repeat this process twice to completely remove any off-odors, then keep submerged in cold water until needed.

Simmering the Rich Broth

Blanch the chicken and pork shoulder in boiling water to remove the blood foam. Place them in a clay pot together with the dried scallops and simmer into a rich, concentrated broth.

Red-braising to Absorb Flavors

In a wok, combine the mixed bone broth, Shaoxing wine, 50 g scallions, 50 g ginger, and the deer tendon. Bring to a boil, then remove the tendon. Place a bamboo mat in a clay pot, add the tendon, and pour in the rich broth. Braise over low heat until the tendon is completely tender. Add 4 g fine salt, soy sauce, MSG, and white pepper, and reduce until the sauce thickens. Drizzle with sesame oil and chicken fat, then transfer to a serving plate.

Stir-frying the Greens for Garnish

Heat the rendered pork fat in a wok to 60% hot. Add the baby bok choy hearts and 1 g fine salt, stir-fry briefly, then arrange them around the deer tendon on the plate to serve.