📝 About This Recipe
Named after the legendary Qing Dynasty statesman, Li Hongzhang Hodgepodge (Li Hongzhang Za Hui) is the crown jewel of Anhui cuisine, born from a clever fusion of sea, land, and sky. This opulent stew features a luxurious medley of abalone, sea cucumber, and tender chicken simmered in a rich, golden broth that boasts a complex umami profile. It is a masterpiece of 'Hui' culinary philosophy, emphasizing high heat, heavy oil, and the preservation of natural, savory essences.
🥗 Ingredients
The Treasures (Proteins)
- 200 grams Chicken Breast (cooked and shredded)
- 2 pieces Sea Cucumber (rehydrated and sliced into bite-sized pieces)
- 4-6 pieces Canned Abalone (sliced thinly)
- 50 grams Dried Squid (rehydrated and sliced)
- 50 grams Ham (Jinhua or Smithfield) (steamed and sliced into thin strips)
- 100 grams Shrimp (peeled and deveined)
The Garden and Texture
- 6 pieces Dried Shiitake Mushrooms (soaked until soft and sliced)
- 80 grams Bamboo Shoots (sliced and blanched)
- 50 grams Fish Maw (deep-fried then rehydrated and cut into pieces)
- 10 pieces Quail Eggs (boiled and peeled)
The Golden Broth and Seasoning
- 1.5 liters Superior Chicken Stock (homemade preferred)
- 2 tablespoons Shaoxing Wine
- 3 slices Ginger (bruised)
- 2 stalks Scallions (cut into long sections)
- 2 tablespoons Lard or Vegetable Oil (lard provides the authentic Anhui flavor)
- to taste Salt and White Pepper
👨🍳 Instructions
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1
Prepare all dried ingredients: Ensure the sea cucumber, fish maw, and squid are fully rehydrated. Slice them into uniform, bite-sized pieces to ensure even cooking.
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2
Blanch the seafood: Bring a pot of water to a boil with one tablespoon of Shaoxing wine and a slice of ginger. Briefly blanch the sea cucumber, squid, and shrimp for 1 minute. Drain and set aside.
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3
Prepare the aromatics: In a large heavy-bottomed pot or a traditional clay pot, heat the lard or oil over medium heat. Add the ginger slices and scallion sections, frying until fragrant.
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4
Sauté the mushrooms and bamboo: Add the sliced shiitake mushrooms and bamboo shoots to the pot. Stir-fry for 2-3 minutes to release their earthy aroma.
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5
Build the base: Pour in the superior chicken stock and the remaining Shaoxing wine. Bring the mixture to a vigorous boil.
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6
Layer the ingredients: Add the shredded chicken, Jinhua ham, and fish maw to the boiling broth. These ingredients will infuse the soup with deep savory notes.
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7
Simmer: Reduce the heat to low, cover the pot, and let it simmer gently for 20-25 minutes. This allows the various flavors to 'hodgepodge' or marry together.
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8
Add the delicate treasures: Carefully add the sliced sea cucumber, abalone, and quail eggs to the pot. These require less time and should not be overcooked.
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9
Final poaching: Add the shrimp last. Simmer for another 5-8 minutes until the shrimp are opaque and the sea cucumber is tender but bouncy.
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10
Seasoning: Taste the broth. Depending on the saltiness of your ham and stock, add salt and a generous pinch of white pepper to taste.
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11
Presentation: Remove the ginger slices and scallion sections. Carefully arrange the ingredients in the pot so the colorful sea cucumber, abalone, and ham are visible on top.
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12
Garnish and serve: Garnish with a few fresh cilantro leaves or finely shredded scallion whites. Serve immediately while piping hot.
💡 Chef's Tips
Use high-quality Jinhua ham if possible; its intense saltiness and funk are essential for the authentic 'Hui' flavor profile. Don't rush the simmering process—the 'hodgepodge' name implies a melding of flavors that only time and steady heat can achieve. If the broth is too thin, you can whisk in a small cornstarch slurry at the end to give it a silky, lip-coating consistency. Always use white pepper instead of black pepper to maintain the clean, golden aesthetic of the imperial broth. For the best results, use a clay pot (donabe) as it retains heat exceptionally well and distributes it evenly.
🍽️ Serving Suggestions
Serve with a side of steamed Jasmine rice to soak up the precious golden broth. Pair with a crisp, dry Riesling or a traditional warm Shaoxing rice wine to cut through the richness. A side of stir-fried pea shoots with garlic provides a fresh, crunchy contrast to the soft textures of the stew. Provide small dipping bowls of light soy sauce with a dash of black vinegar for those who like to dip the seafood pieces.