Steamed Three Shreds
A delicate Yunnan-inspired steamed dish featuring tender ham, silky chicken mushrooms, and soft dried tofu, arranged in layers and steamed to perfection. The textures contrast beautifully while the cooking wine infuses the ham with subtle fragrance.
Story
This elegant dish gets its name from the three main ingredients that are cut or torn into thin shreds. The chicken mushrooms (zhong mushrooms) have a wonderfully meaty texture that soaks up the savory juices during steaming.
Ingredients
Chinese ham slices
100g
Dried chicken mushrooms (zhong)
80g
Dried tofu sheets (豆干)
2 pieces
Shiitake mushrooms
3 whole
Shaoxing cooking wine
1 tablespoon
Chicken stock
2 tablespoons
Sesame oil
1 teaspoon
Salt
to taste
White pepper
a pinch
Ginger
2 thin slices
Instructions
1
Prep the ham
Arrange ham slices in a single layer on a heatproof plate. Drizzle with cooking wine and place ginger slices on top. Steam over boiling water for 15 minutes until fully cooked through. Remove and let cool briefly before cutting into fine, uniform shreds.
2
Prepare the mushrooms and tofu
Rehydrate dried chicken mushrooms in warm water for 20 minutes until soft. Meanwhile, bring a small pot of water to boil. Blanch the rehydrated mushrooms for 30 seconds, then gently squeeze out excess water and tear into thin strips. Quickly blanch the dried tofu sheets for 1 minute, then cut into matching thin shreds.
3
Arrange the layers
Lightly oil a deep heatproof bowl. Place the shiitake mushrooms flat at the bottom, stem-side down. Arrange the three types of shreds in alternating layers around the bowl, stacking them neatly. Fill the center cavity with any remaining shreds, creating a mounded appearance.
4
Steam and serve
Pour chicken stock over the arranged ingredients. Cover with a plate (to prevent water dripping in) and steam over medium-high heat for 8-10 minutes. Carefully invert onto a serving plate, drizzle with sesame oil, season with salt and white pepper, and serve immediately hot.
