White Braised Four Treasures

Name: White Braised Four Treasures
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 250 g soaked fish maw; 200 g braised abalone; 250 g chicken breast (sliced into large thin slices after removing tendons and skin); 1 bucket asparagus beans; 20 g Shaoxing wine; 2.5 g refined salt; 15 g chicken fat; 500 g (approx. 40 g) rendered lard; a pinch wet cornstarch; a pinch sugar; 500 g clear broth; 30 g creamy broth; 1 egg white

A classic dish from the Man Han Imperial Feast, white-braised with rehydrated shark fin, stewed abalone, chicken breast, and asparagus.

40 min

Easy

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Ingredients

soaked fish maw 250 g

braised abalone 200 g

chicken breast (sliced into large thin slices after removing tendons and skin) 250 g

asparagus beans 1 bucket

Shaoxing wine 20 g

refined salt 2.5 g

chicken fat 15 g

rendered lard 500 g (approx. 40 g)

wet cornstarch a pinch

sugar a pinch

clear broth 500 g

creamy broth 30 g

egg white 1

Instructions

Ingredient preparation

Remove tendons and skin from chicken breast and slice into large thin pieces. Place in a bowl, add a pinch of refined salt, a pinch of wet cornstarch, and egg white; mix well and let marinate. Arrange asparagus beans neatly in a small round dish, add a pinch of chicken fat and a pinch of refined salt, steam for 10 minutes, then remove. In a pot, add 200 g clear broth, cooking wine, a pinch of refined salt, and abalone; simmer on low heat for 2 minutes, then drain. Heat rendered lard in a wok to medium heat, add marinated chicken slices and cook until done, then drain. Place a pot on heat, add clear broth, 1 g refined salt, a pinch of Shaoxing wine, and fish maw; blanch until cooked through.

Plating and saucing

Arrange the cooked fish maw, abalone, chicken breast, and asparagus beans neatly on a plate. In a pot, add 300 g clear broth, remaining cooking wine and refined salt; bring to a boil, skim off foam, add cornstarch slurry to thicken, drizzle with chicken fat, and pour over the dish to serve.