📝 About This Recipe
Hailing from the Fujian province, this legendary masterpiece is the crown jewel of Min cuisine, renowned for its incredible aromatic complexity and prestigious ingredients. Legend says the scent is so sublime that even a vegetarian monk would jump over a wall to taste it. This slow-simmered treasure combines premium seafood and meats into a rich, collagen-packed broth that defines Chinese culinary luxury.
🥗 Ingredients
Premium Dried Seafood (Requires Rehydration)
- 6-8 pieces Dried Abalone (high quality, pre-soaked for 48 hours)
- 4-6 pieces Dried Sea Cucumber (pre-soaked and cleaned)
- 8-10 pieces Dried Scallops (Conpoy) (rinsed)
- 50 grams Fish Maw (deep-fried type, soaked until soft)
The Meat Base
- 1/2 whole Free-range Chicken (cut into large chunks)
- 100 grams Jinhua Ham (or Smithfield Ham) (sliced into thick pieces)
- 2 pieces Pork Trotters (halved, for collagen and body)
- 150 grams Pork Tendon (pre-boiled until tender)
- 12 pieces Quail Eggs (hard-boiled and peeled)
Aromatics and Broth
- 8 pieces Shiitake Mushrooms (dried, rehydrated)
- 150 grams Bamboo Shoots (winter shoots preferred, sliced)
- 500 ml Shaoxing Rice Wine (high quality aged wine)
- 50 grams Ginger (smashed)
- 4-5 stalks Green Onions (tied in a knot)
- 1.5 liters Chicken Stock (unsalted, high quality)
👨🍳 Instructions
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1
Begin the preparation 2 days in advance by soaking the dried abalone and sea cucumber in cold water, changing the water every 12 hours.
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2
Blanch the chicken chunks, pork trotters, and pork tendon in boiling water for 5 minutes to remove impurities. Drain and rinse under cold water.
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3
In a large wok, lightly sear the ginger and green onions in a tablespoon of oil until fragrant. Add the blanched meats and stir-fry for 3 minutes.
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4
Deglaze the wok with 200ml of Shaoxing wine, allowing the alcohol to sharpen the aroma of the meats.
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5
Prepare the traditional clay jar (Shaoguan). Place the bamboo shoots and shiitake mushrooms at the very bottom to act as a cushion.
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6
Layer the heavy meats (pork trotters, chicken, and ham) over the vegetables.
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7
Add the delicate ingredients on top: the rehydrated abalone, sea cucumber, fish maw, scallops, and quail eggs.
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8
Pour the remaining Shaoxing wine and the chicken stock over the ingredients until everything is submerged.
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9
Seal the mouth of the jar tightly with lotus leaves or parchment paper, then secure the lid to ensure no steam escapes.
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10
Simmer on the lowest possible heat (a gentle 'fish eye' bubble) for 6 to 8 hours. If using an oven, set it to 100°C (212°F).
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11
During the final hour, check the liquid level. The broth should be thick, golden, and intensely fragrant.
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12
Carefully remove the seal. The soup should be served immediately while piping hot to appreciate the volatile aromatics.
💡 Chef's Tips
Patience is the primary ingredient; never rush the rehydration of the seafood or the simmering process. Use a high-quality aged Shaoxing wine (10-year aged is best) as it provides the soul of the dish's aroma. If you cannot find Jinhua ham, a high-quality dry-cured Spanish Jamón or Smithfield ham is an acceptable substitute. Ensure the seal on your pot is airtight to concentrate the flavors—traditionally, a mud seal was used, but parchment and kitchen twine work well. Do not add salt until the very end; the Jinhua ham and dried scallops often provide enough natural salinity.
🍽️ Serving Suggestions
Serve in individual small ceramic crocks to maintain the heat. Pair with a glass of warm, aged Shaoxing rice wine to complement the broth's depth. A side of steamed bok choy or simple white rice helps balance the intense richness of the soup. Offer a small dish of red rice vinegar on the side for guests who prefer a touch of acidity to cut through the collagen. Follow the meal with a light Oolong tea (like Tieguanyin) to cleanse the palate.