Sun Moon Triple Ring

Name: Sun Moon Triple Ring
Prep time: 3 h
Cook time: 3 h
Total time: 6 h
Ingredients: 1 young chicken (about 750g, whole bird boned); 1 young duck (about 2000g, whole bird boned); 1 small winter melon (about 2000g, scrape off old skin keeping green); 25 g rehydrated sea cucumber (cut into small elephant-eye slices); 25 g rehydrated loach (cut into small elephant-eye slices); 25 g rehydrated fish maw (cut into small elephant-eye slices); 25 g fresh shrimp meat (cut into small elephant-eye slices); 25 g rehydrated tendon (cut into small elephant-eye slices); 50 g rehydrated bamboo shoots (25g sliced into filling, 25g for garnish); 50 g rehydrated shiitake mushrooms (25g sliced into filling, 25g for garnish); 50 g ham (25g sliced into filling, 25g for garnish); 75 g old cake (traditional steamed sponge cake; 25g sliced into filling, 50g for carving characters); 20 g water starch slurry; 1 egg white; 10 g fine salt (5g for filling, 5g for steaming); 2 g MSG (2g for filling); 10 g cooking wine (5g for filling, 5g for steaming); 1000 g clear soup (used as base broth); 15 g cooked pork lard (the original text mistakenly says cooked pork)

A traditional Henan specialty made by layering young chicken, young duck, and an assorted filling into three tiers, then steaming the stack inside a winter melon.

6 hours

Easy

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Ingredients

young chicken (about 750g, whole bird boned) 1

young duck (about 2000g, whole bird boned) 1

small winter melon (about 2000g, scrape off old skin keeping green) 1

rehydrated sea cucumber (cut into small elephant-eye slices) 25 g

rehydrated loach (cut into small elephant-eye slices) 25 g

rehydrated fish maw (cut into small elephant-eye slices) 25 g

fresh shrimp meat (cut into small elephant-eye slices) 25 g

rehydrated tendon (cut into small elephant-eye slices) 25 g

rehydrated bamboo shoots (25g sliced into filling, 25g for garnish) 50 g

rehydrated shiitake mushrooms (25g sliced into filling, 25g for garnish) 50 g

ham (25g sliced into filling, 25g for garnish) 50 g

old cake (traditional steamed sponge cake; 25g sliced into filling, 50g for carving characters) 75 g

water starch slurry 20 g

egg white 1

fine salt (5g for filling, 5g for steaming) 10 g

MSG (2g for filling) 2 g

cooking wine (5g for filling, 5g for steaming) 10 g

clear soup (used as base broth) 1000 g

cooked pork lard (the original text mistakenly says cooked pork) 15 g

Instructions

Make the Assorted Filling

Cut the sea cucumber, loach, fish maw, tendon, fresh shrimp meat, bamboo shoots (25 g), old cake (25 g), shiitake mushrooms (25 g), and ham (25 g) into small elephant-eye slices. Place in a bowl and add the egg white, water starch slurry, salt (5 g), MSG (2 g), cooking wine (5 g), and cooked pork lard. Mix well into a filling.

Prepare the Winter Melon

Scrape the old skin off the small winter melon, keeping the green color. Cut a transverse opening at the top and scoop out the pulp and seeds.

Bone the Poultry

Bone out the chicken and duck whole, keeping their shapes completely intact.

Stuff and Assemble

Stuff the assorted filling into the chicken cavity, then place the chicken inside the duck cavity, using the chicken head to seal the duck's opening. Support the duck with a skimmer and scald with boiling water until the duck skin contracts, then place it inside the winter melon. Cut small openings on the front and both sides of the winter melon so that the duck's head and wings protrude. Place in a serving pot, add the base broth, salt (5 g), and cooking wine (5 g), then cover with the winter melon lid.

Steam and Garnish

Carve the old cake (50 g) into the characters "Sun Moon Triple Ring," then arrange bamboo shoot slices (25 g), ham slices (25 g), and shiitake mushroom slices (25 g) in a triangular pattern on the carved characters. Place the assembled "Triple Ring" in a steamer and steam over high heat until very tender. Remove and serve.