📝 About This Recipe
Originating from Fujian province during the Qing Dynasty, this legendary soup is the pinnacle of Chinese haute cuisine, so aromatic that it is said a monk once jumped a wall just to taste it. This modern fine-dining interpretation focuses on a clear, collagen-rich golden broth that marries the 'treasures of the sea' with earthy woodland delicacies. It is a masterclass in patience and precision, offering a multi-layered umami profile that defines luxury on a plate.
🥗 Ingredients
The Treasures (Seafood & Meat)
- 4 pieces Dried Premium Abalone (rehydrated over 48 hours)
- 50 grams Fish Maw (premium grade, soaked and blanched)
- 4 pieces Sea Cucumber (cleaned and pre-soaked)
- 8 pieces Dried Scallops (Conpoy) (Grade A)
- 8 pieces Quail Eggs (hard-boiled and peeled)
- 60 grams Jinhua Ham (sliced into thick batons)
The Golden Broth Base
- 1 whole Old Hen (Kampong Chicken) (approx 1.2kg, skin removed)
- 500 grams Pork Trotters (chopped, for natural collagen)
- 300 grams Lean Pork Loin (cut into large chunks)
- 100 ml Shaoxing Rice Wine (aged 10 years if possible)
- 50 grams Ginger (smashed)
- 4 stalks Spring Onions (tied in a knot)
Earth and Aromatics
- 8 pieces Dried Shiitake Mushrooms (thick floral variety, soaked)
- 8 pieces Bamboo Piths (soaked and ends trimmed)
- 1 small piece Ginseng Root (optional, for depth)
👨🍳 Instructions
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1
Begin 48 hours in advance by soaking the dried abalone in cool filtered water, changing the water every 12 hours until softened.
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2
Prepare the broth base: Blanch the old hen, pork trotters, and lean pork in boiling water for 10 minutes to remove impurities. Rinse thoroughly under cold running water.
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3
In a large stockpot, combine the blanched meats with 3 liters of water, ginger, and spring onions. Bring to a boil, then simmer on the lowest heat for 6 hours until the liquid reduces to a concentrated, golden essence. Strain and discard solids.
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4
Prepare the seafood: Blanch the pre-soaked fish maw and sea cucumber with a splash of ginger juice and rice wine to remove any 'fishy' scent.
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5
In individual ceramic soup jars (or one large traditional clay pot), layer the ingredients strategically. Start with the heavier items like the Jinhua ham and abalone at the bottom.
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6
Add the middle layer: Place the shiitake mushrooms, scallops, and quail eggs evenly among the jars.
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7
Top with the delicate items: Place the fish maw, sea cucumber, and bamboo piths on the uppermost layer to prevent them from over-softening.
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8
Pour the strained golden broth into each jar until the ingredients are completely submerged. Add a tablespoon of premium Shaoxing wine to each jar.
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9
Seal the jars tightly. Traditionally, this is done with parchment paper and a lid, or even a layer of lotus leaf for added fragrance.
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10
Steam the jars in a high-pressure steamer or a large steaming setup for 2 hours. This gentle, indirect heat allows the flavors to fuse without breaking the delicate seafood.
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11
Carefully remove the jars and let them rest for 5 minutes. The aroma should be intoxicating upon opening.
💡 Chef's Tips
Use 'Old Hen' rather than a standard broiler chicken; its mature fat provides the characteristic yellow hue and deep flavor. Never allow the broth to boil vigorously after the initial stages; a gentle simmer ensures the liquid remains crystal clear. If you cannot find Jinhua ham, a high-quality dry-cured Spanish Jamón Ibérico is an excellent modern substitute. Ensure the fish maw is properly hydrated; it should be spongy and soft, acting as a vessel to soak up the broth.
🍽️ Serving Suggestions
Serve inside the individual ceramic jars to retain maximum heat and aroma. Pair with a glass of aged 20-year Shaoxing rice wine served warm. A side of lightly poached baby bok choy provides a refreshing, crisp contrast to the rich soup. Offer a small dish of red vinegar on the side for guests who prefer to cut through the richness. Follow the dish with a light Oolong tea to cleanse the palate.