Stewed Assorted Lotus Flowers

Stewed Assorted Lotus Flowers

　　Ingredients: 150g cooked chicken breast, 100g cooked shrimp paste egg rolls, 25g cooked ham, 25g cooked winter bamboo shoots, 50g deboned mandarin fish, 50g chicken gizzard, 50g pork kidney, 50g oil-expanded fish maw, 50g coated shrimp, 25g soaked winter mushrooms. 150g cooked eggs, 30g vegetable hearts. 30g scallions, 25g ginger, 40g Shaoxing wine, 15g cooked chicken oil, 12g salt, 4g MSG, 150g chicken broth.

　　 Preparation steps: Soak the fish maw in warm water until soft, rinse and squeeze dry. Place it in a pot, add chicken broth, Shaoxing wine, scallions, and ginger, bring to a boil, then remove and place in a serving pot. Score the chicken gizzard with chrysanthemum patterns, score the pork kidney with wheat-ear patterns, slice the mandarin fish, and slice the mushrooms. Blanch these along with the shrimp in boiling chicken broth until cooked, then remove. Slice the ham, bamboo shoots, shrimp paste egg rolls, and chicken breast into pieces, arrange them neatly on the fish maw in a “cross” pattern, and fill the four corners with the chicken gizzard, pork kidney, mandarin fish slices, and mushrooms. Mix scallion juice and ginger water with Shaoxing wine, then sprinkle it over the gizzard, kidney, and fish slices. Split the vegetable hearts lengthwise, place them head-inward on the corner fillings. Peel the cooked eggs, carve the small end into petal shapes with a small knife, cut the ham and bamboo shoots into petal-shaped slices, insert them into the egg yolks, garnish with shrimp in the center, sprinkle with chopped scallions to form “lotus eggs.” Place one lotus egg in the center of the vegetable hearts, arrange the others neatly around the serving pot. Pour in chicken broth, steam for 20 minutes, then remove. Heat a wok, bring chicken broth to a boil, add salt and MSG, then slowly pour it around the edges of the serving pot. Drizzle with cooked chicken oil and serve.

　　 Features: Beautifully presented, full of original flavors, delicious and tasty—considered a fine dish for traditional banquets.