Three Delicacies with Bone Marrow

Name: Three Delicacies with Bone Marrow
Prep time: 25 min
Cook time: 1 h 10 min
Total time: 1 h 35 min
Ingredients: 400g Fresh bone marrow (washed, blanched and cut into sections); 6 Quail eggs (steamed until cooked, peeled, fried until golden); 4 Dried shiitake mushrooms (soaked, stems removed, steamed and sliced); 200g Deboned duck feet (blanched twice); 200g Choy sum (trimmed, stir-fried until cooked); 2 slices Ginger (sliced); 2 cloves Garlic cloves (sliced); 2 tsp Shaoxing wine; to taste Seasoning (specific contents not listed in original); to taste Thickening sauce ingredients (specific contents not listed in original); to taste Scallions (for cooking the duck feet); to taste Salt (for washing the duck feet)

A Hakka-style dish combining bone marrow, quail eggs, and duck feet, which are pre-cooked, stir-fried together, and finished with a cornstarch-thickened sauce.

1h 35m

Easy

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Ingredients

Fresh bone marrow (washed, blanched and cut into sections) 400g

Quail eggs (steamed until cooked, peeled, fried until golden) 6

Dried shiitake mushrooms (soaked, stems removed, steamed and sliced) 4

Deboned duck feet (blanched twice) 200g

Choy sum (trimmed, stir-fried until cooked) 200g

Ginger (sliced) 2 slices

Garlic cloves (sliced) 2 cloves

Shaoxing wine 2 tsp

Seasoning (specific contents not listed in original) to taste

Thickening sauce ingredients (specific contents not listed in original) to taste

Scallions (for cooking the duck feet) to taste

Salt (for washing the duck feet) to taste

Instructions

Prepare the bone marrow

Wash the bone marrow, blanch it and cut into sections. Slice the garlic.

Prepare the quail eggs

Steam the quail eggs over simmering water until cooked through, peel them, toss with the Shaoxing wine, then deep-fry in hot oil until golden brown and set aside.

Prepare the shiitake mushrooms

Soak the shiitake mushrooms until softened and remove the stems, mix with the seasoning, steam for 15 minutes, then remove and slice.

Prepare the duck feet

Wash the duck feet thoroughly with salt, then simmer them in water with the ginger and scallions for 20 minutes. Remove and chill in cool water, then cut each in half lengthwise.

Prepare the choy sum

Trim the choy sum into neat pieces and stir-fry in a hot wok with oil until just cooked.

Combine and stir-fry

Heat the wok, add 1.5 tbsp of oil and sauté the ginger and garlic slices until fragrant. Add the duck feet and bone marrow and stir-fry to combine, splash in the wine, then add the quail eggs, choy sum, and shiitake mushrooms. Pour in the thickening sauce, toss everything together until evenly coated, plate up and serve immediately.