Steamed Four Shredded Delicacies

Name: Steamed Four Shredded Delicacies
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Ingredients: 100 g cooked chicken (cut into 6.5 cm long thin strips); 50 g cooked ham (cut into 6.5 cm long thin strips); 100 g cooked pork leg lean meat (cut into 6.5 cm long thin strips); 150 g cooked bamboo shoot meat (cut into 6.5 cm long thin strips); 1 rehydrated shiitake mushroom (washed, placed at the bottom of the bowl); 15 g green vegetables (blanched, used for plating border); 25 g MSG (monosodium glutamate); 25 g Shaoxing wine; 2.5 g fine salt (1.5 g used for steaming, 1 g used for seasoning); 150 g clear soup (50 g used for steaming, 100 g used for seasoning); 5 g cooked chicken oil (drizzled at the very end)

A classic Zhejiang specialty made from chicken, ham, pork, and bamboo shoots cut into fine shreds, then steamed and finished with a broth. Noted for its precise knife work and vivid coloring.

35 min

Easy

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Ingredients

cooked chicken (cut into 6.5 cm long thin strips) 100 g

cooked ham (cut into 6.5 cm long thin strips) 50 g

cooked pork leg lean meat (cut into 6.5 cm long thin strips) 100 g

cooked bamboo shoot meat (cut into 6.5 cm long thin strips) 150 g

rehydrated shiitake mushroom (washed, placed at the bottom of the bowl) 1

green vegetables (blanched, used for plating border) 15 g

MSG (monosodium glutamate) 25 g

Shaoxing wine 25 g

fine salt (1.5 g used for steaming, 1 g used for seasoning) 2.5 g

clear soup (50 g used for steaming, 100 g used for seasoning) 150 g

cooked chicken oil (drizzled at the very end) 5 g

Instructions

Cutting strips and preparing ingredients

Cut the bamboo shoots, ham, chicken, and pork leg meat into 6.5 cm long thin strips. Wash the shiitake mushrooms and blanch the green vegetables, then set aside.

Arranging in bowl and steaming

Take a medium-sized inverted-serving bowl, place the shiitake mushroom at the bottom, and divide each type of cut strip into 2 portions. Arrange them in the bowl by color pairing (tuck the smaller scraps collected during cutting at the base of the inverted bowl). Add the Shaoxing wine, 1.5 g fine salt, and 50 g clear soup. Steam over high heat for 5 minutes.

Inverting onto plate and pouring broth

Remove the steamed bowl and invert it onto a serving plate, lifting off the inverted-serving bowl. Pour the remaining 100 g clear soup into a wok together with the MSG and 1 g fine salt. Once it boils, adjust the seasoning, skim off the foam, and gently pour it over the four-shredded dish (use a slotted spoon to steady the shreds so they are not disturbed). Finally drizzle the chicken oil on top and arrange the blanched green vegetables around the border to finish.