📝 About This Recipe
A crown jewel of Anhui (Hui) cuisine, this legendary dish showcases the region’s mastery of 'mountain delicacies' and slow-braising techniques. The meat is prized for its tender, gamey richness, which is beautifully balanced by the earthy crunch of winter bamboo shoots and a deep, soy-infused glaze. Traditionally served at high-end banquets, it represents a rustic yet sophisticated harmony of forest flavors and time-honored culinary heritage.
🥗 Ingredients
The Protein
- 1000 grams Masked Palm Civet meat (cleaned, skin-on, and cut into 3cm cubes)
- 1/2 cup Shaoxing Rice Wine (for blanching and braising)
Aromatics and Spices
- 50 grams Fresh Ginger (sliced into thick coins)
- 4 stalks Scallions (tied into a knot)
- 3 pieces Star Anise
- 1 stick Cassia Cinnamon Bark
- 5 pieces Dried Hawthorn Berries (helps tenderize the wild meat)
- 3 pieces Dried Red Chilies (optional, for a subtle warmth)
The Braising Liquid
- 3 tablespoons Light Soy Sauce
- 2 tablespoons Dark Soy Sauce (for deep mahogany color)
- 40 grams Rock Sugar (provides a glossy sheen)
- 2 tablespoons Lard or Vegetable Oil (traditional Anhui cooking uses lard for richness)
- 4 cups Rich Chicken Stock (unsalted)
Mountain Accompaniments
- 200 grams Winter Bamboo Shoots (peeled, parboiled, and sliced)
- 8 pieces Dried Shiitake Mushrooms (rehydrated and halved)
- 10 pieces Fresh Chestnuts (peeled and roasted)
👨🍳 Instructions
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1
Place the cubed civet meat in a large pot of cold water with 2 tablespoons of rice wine and a few slices of ginger. Bring to a boil for 5-8 minutes to remove impurities and wild odor. Drain and rinse thoroughly with warm water.
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2
Heat the lard or oil in a heavy-bottomed clay pot or Dutch oven over medium heat. Add the rock sugar and stir constantly until it melts into a light amber syrup.
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3
Add the blanched meat to the pot. Stir-fry for 5 minutes until the meat is evenly coated with the sugar and starts to develop a golden-brown crust.
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4
Toss in the ginger slices, scallion knot, star anise, cinnamon, and dried chilies. Sauté until the aromatics release their fragrance.
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5
Pour in the remaining rice wine, light soy sauce, and dark soy sauce. Stir well to ensure the color is uniform across the meat.
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6
Add the chicken stock and hawthorn berries. The liquid should just cover the meat. Bring the mixture to a vigorous boil.
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7
Skim off any foam that rises to the surface. Reduce the heat to low, cover tightly, and simmer gently for 90 minutes.
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8
After 90 minutes, add the winter bamboo shoots, rehydrated shiitake mushrooms, and chestnuts to the pot.
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9
Continue to simmer covered for another 30-45 minutes, or until the meat is fork-tender and the chestnuts are soft.
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10
Remove the scallion knot and cinnamon stick. Turn the heat up to medium-high to reduce the sauce.
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11
Baste the meat continuously with the reducing liquid until the sauce becomes thick, syrupy, and clings to the meat.
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12
Transfer to a deep warmed serving platter, ensuring the chestnuts and bamboo are arranged decoratively around the meat. Garnish with fresh cilantro if desired.
💡 Chef's Tips
Always use rock sugar instead of granulated sugar to achieve the signature 'mirror' glaze of Hui cuisine. The hawthorn berries are a secret chef's trick; their acidity helps break down the tough muscle fibers of wild game. If you cannot source civet, this exact method works beautifully with high-quality venison or wild boar. Never add cold water during the braising process as it toughens the meat; use hot stock or water if the liquid level gets too low. Anhui cuisine emphasizes heavy oil and high heat; don't be afraid of the fat content, as it carries the flavor of the spices.
🍽️ Serving Suggestions
Serve with a side of steamed high-mountain green tea rice to cleanse the palate. Pair with a bold, aged Shaoxing Huangjiu (Yellow Wine) served warm. Accompany with stir-fried pea shoots or bok choy to provide a fresh, crisp contrast to the rich braise. A small dish of black vinegar and ginger slivers on the side can help cut through the intensity of the sauce. This dish is traditionally enjoyed during the winter months to 'warm the bones'.