📝 About This Recipe
A stunning centerpiece of Modern American-Chinese fusion, this dish symbolizes the perfect union of the sea (the Dragon) and the land (the Phoenix). Succulent lobster tail and tender chicken breast are wok-seared with vibrant seasonal vegetables in a sophisticated white wine and ginger-infused sauce. It is a luxurious evolution of a classic banquet dish, reimagined for the contemporary palate with crisp textures and elegant presentation.
🥗 Ingredients
The Dragon (Seafood)
- 2 pieces Lobster Tails (6-8 oz each, deshelled and cut into 1-inch chunks)
- 1 tablespoon Cornstarch (for dusting)
- 1 large Egg White (lightly beaten)
The Phoenix (Poultry)
- 1 pound Chicken Breast (thinly sliced into bite-sized medallions)
- 1 tablespoon Shaoxing Wine (or dry sherry)
- 1/4 teaspoon White Pepper (ground)
Aromatics and Vegetables
- 1 cup Snow Peas (stringed and cleaned)
- 1/2 cup Water Chestnuts (sliced)
- 1/2 cup Red Bell Pepper (cut into diamonds)
- 1 tablespoon Fresh Ginger (finely minced)
- 3 cloves Garlic (thinly sliced)
The Velvet Sauce
- 3/4 cup Chicken Stock (low sodium)
- 1 teaspoon Toasted Sesame Oil
- 1/2 teaspoon Sugar
- 2 teaspoons Cornstarch Slurry (mixed with 1 tablespoon water)
👨🍳 Instructions
-
1
Begin by marinating the 'Phoenix'. In a medium bowl, toss the sliced chicken with Shaoxing wine, white pepper, and a pinch of salt. Let it sit for 15 minutes.
-
2
Prepare the 'Dragon'. Pat the lobster chunks dry with paper towels. Toss them gently in the beaten egg white, then dredge lightly in cornstarch. This creates a 'velvet' coating.
-
3
Whisk together the chicken stock, sesame oil, sugar, and a pinch of salt in a small bowl to create your base sauce. Set aside.
-
4
Heat 2 tablespoons of high-smoke point oil (like grapeseed or peanut oil) in a wok or large heavy skillet over high heat until shimmering.
-
5
Add the lobster chunks to the wok. Sear for about 2 minutes, turning occasionally until the edges are golden and the meat is just opaque. Remove and set aside.
-
6
In the same wok, add another tablespoon of oil if needed. Add the chicken medallions in a single layer. Sear for 3 minutes until cooked through and slightly browned. Remove and set aside with the lobster.
-
7
Lower the heat to medium-high. Add the ginger and garlic to the remaining oil, stirring constantly for 30 seconds until fragrant but not burnt.
-
8
Toss in the snow peas, water chestnuts, and red bell peppers. Stir-fry for 2 minutes until the vegetables are vibrant and tender-crisp.
-
9
Pour the sauce mixture into the center of the wok. Bring to a simmer.
-
10
Give your cornstarch slurry a quick stir and pour it into the bubbling sauce. Stir constantly until the sauce thickens and becomes clear and glossy.
-
11
Return the lobster and chicken to the wok. Gently toss everything together for 1 minute to ensure the proteins are heated through and beautifully glazed.
-
12
Transfer to a large platter immediately. Garnish with scallions or edible flowers if desired for a modern touch.
💡 Chef's Tips
For the best 'velvet' texture, do not overcook the lobster; it should be succulent, not rubbery. If you cannot find lobster, jumbo prawns make an excellent 'Dragon' substitute. Ensure your wok is very hot before adding the proteins to achieve a true 'wok hei' (breath of the wok) flavor. Always prep all ingredients (mise en place) before turning on the heat, as the cooking process moves very quickly. To keep the colors vibrant, blanch the snow peas in boiling water for 30 seconds then shock in ice water before stir-frying.
🍽️ Serving Suggestions
Serve alongside steaming jasmine rice or coconut-infused forbidden black rice. Pair with a crisp, chilled Riesling or a floral Gewürztraminer to complement the ginger notes. A side of lightly sautéed baby bok choy with oyster sauce balances the meal perfectly. For a modern appetizer, serve the mixture inside crisp lettuce cups. Finish the meal with a light ginger-infused panna cotta or fresh lychees.