Supreme Bear Paw

Name: Supreme Bear Paw
Prep time: 30 min
Cook time: 4 h
Total time: 4 h 30 min
Cuisine: Chinese
Ingredients: 1000 g Water-soaked bear paw; 2 g MSG; 1000 g Hen meat (cleaned, blanched, rinsed); 20 g Shaoxing wine; 1000 g Old duck meat (cleaned, blanched, rinsed); 20 g Soy sauce; 500 g Pork shoulder (cleaned, blanched, rinsed); 20 g Chicken fat; 12 Baby bok choy (300 g); 20 g Wet starch; 3 g Bran vinegar; 25 g Fine salt; 1000 g Chicken consommé; 5 g Scallion; 2 g White pepper; 5 g Ginger; 10 g Sesame oil; 5 g Sugar

First-Rank Bear Paw

A classic traditional Yunnan dish featuring soft, tender, richly savory bear paw, served with a border of rapeseed hearts. The bear paw is kept whole with a smooth, glossy finish.

4h 30m

Easy

0 favorites

Ingredients

Water-soaked bear paw 1000 g

MSG 2 g

Hen meat (cleaned, blanched, rinsed) 1000 g

Shaoxing wine 20 g

Old duck meat (cleaned, blanched, rinsed) 1000 g

Soy sauce 20 g

Pork shoulder (cleaned, blanched, rinsed) 500 g

Chicken fat 20 g

Baby bok choy (300 g) 12

Wet starch 20 g

Bran vinegar 3 g

Fine salt 25 g

Chicken consommé 1000 g

Scallion 5 g

White pepper 2 g

Ginger 5 g

Sesame oil 10 g

Sugar 5 g

Instructions

Braising the bear paw

Blanch the prepared bear paw twice in stock, rinse clean, and remove any off-odors. Take a small clay pot, line the bottom with chicken bones, place the bear paw inside, then arrange the cleaned, blanched, and rinsed hen, old duck, and pork shoulder (cut into large pieces) on top of the bear paw. Add chicken consommé, scallion, ginger, bran vinegar, Shaoxing wine, sugar, soy sauce, and 20 g of fine salt; cover tightly. Simmer over low heat until the bear paw is tender and soft, then remove the hen, duck, and pork shoulder for other uses. Take out the bear paw and, on the palm side, score parallel cuts from left to right spaced 0.5 cm apart, with the knife cutting to 2/3 depth, while preserving the bear paw's complete shape.

Preparing the bok choy

Wash the baby bok choy hearts clean. Make a cross-cut at the root end, then stir-fry in a wok with chicken fat and 5 g of fine salt until seasoned through.

Reducing the sauce and plating

Place a wok over medium heat, pour in the original broth, and lay in the bear paw with the palm side down. Add MSG and pepper; when the sauce reduces and thickens, drizzle in wet starch to thicken. Perform a large flip of the wok, drizzle with sesame oil, slide the bear paw onto a serving plate with the palm side up, and garnish around the edges with the bok choy hearts. Serve.