White-Braised Four Treasures
A delicate Huaiyang dish featuring chicken kidneys, duck tongues, duck feet, and cooked chicken skin, white-braised to highlight their natural flavors.
Ingredients
chicken kidneys (washed, briefly boiled, outer skin peeled)
200 g
duck tongues (blanched, outer skin peeled)
15 g
duck feet (cooked, cartilage removed)
15
cooked chicken skin
15
choy sum
10+
fresh mushrooms
75 g
thick stock
1 medium bowl
chicken fat
75 g
Shaoxing wine
75 g
water chestnut starch (for thickening)
7.5 g
fine salt
a pinch
Instructions
1
Initial Preparation
Wash the chicken kidneys, briefly boil them in water, remove, and peel off the outer skin. Blanch the duck tongues in boiling water and peel off the outer skin as well, then place them together with the duck feet in boiling water and cook until done. Remove and carefully pick out all the cartilage.
2
Braising
Heat lard in a wok, then add the chicken kidneys, duck tongues, duck feet, cooked chicken skin, choy sum, and mushrooms all at once. Pour in the thick stock, wine, and salt, and braise. Once the liquid is almost reduced, dissolve the water chestnut starch with a little water and stir in to create a thin glaze, drizzle the chicken fat over the top, and serve.
