Three Treasures with Deer Antler

Name: Three Treasures with Deer Antler
Prep time: 40 min
Cook time: 1 h 20 min
Total time: 2 h
Ingredients: 20 g Deer antler (washed); 250 g Soaked shark fin; 250 g Soaked sea cucumber (blanched in boiling water); 250 g Dried scallops (washed); 250 g Chicken breast (cut into mince, mixed with egg white and seasonings); 5 g Salt; 10 g Cooking wine; to taste Egg white (for mixing with chicken); to taste Clear broth (for steaming); to taste Seasonings

A classic winter restorative dish from Zhejiang, made with deer antler velvet paired with shark fin, sea cucumber, dried scallops, and chicken, steamed in a yunnan steam pot (qìguō) for one hour.

2 hours

Easy

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Ingredients

Deer antler (washed) 20 g

Soaked shark fin 250 g

Soaked sea cucumber (blanched in boiling water) 250 g

Dried scallops (washed) 250 g

Chicken breast (cut into mince, mixed with egg white and seasonings) 250 g

Salt 5 g

Cooking wine 10 g

Egg white (for mixing with chicken) to taste

Clear broth (for steaming) to taste

Seasonings to taste

Instructions

Steam the Deer Antler and Dried Scallops

Wash the deer antler and dried scallops, add seasonings, and steam them in a pot for later use.

Prepare the Seafood and Chicken

Blanch the sea cucumber and shark fin in boiling water; cut the chicken breast into mince and mix with egg white and seasonings.

Steam in a Yunnan Steam Pot

Arrange the shark fin, sea cucumber, dried scallops, chicken meatballs, and deer antler in a steam pot, pour in the clear broth, add seasonings, and steam for one hour before serving.