Ingredients
150 g cooked chicken breast, 150 g hard-boiled eggs, 150 g chicken broth, 100 g cooked shrimp-and-egg roll, 50 g each of cleaned mandarin fish fillet, chicken gizzards, pork kidney, oil-fried fish maw, and shrimp coated in egg white and starch, 30 g baby bok choy hearts, 25 g each of cooked ham, cooked winter bamboo shoots, and rehydrated shiitake mushrooms.
Seasonings
40 g Shaoxing wine, 30 g scallions, 25 g ginger, 15 g cooked chicken fat, 12 g salt, and 4 g MSG.
Instructions
1. Soak the fish maw in warm water until soft, wash and squeeze dry, then place in a pot with chicken broth, Shaoxing wine, scallions, and ginger; bring to a boil, remove and place in a serving pot. Score the chicken gizzards with a chrysanthemum pattern. Score the pork kidneys with a wheat-ear pattern. Slice the mandarin fish fillet into pieces. Slice the shiitake mushrooms into pieces. Together with the shrimp, blanch each ingredient separately in boiling chicken broth until cooked, then remove.
2. Slice the ham, winter bamboo shoots, shrimp paste egg rolls, and chicken breast into neat pieces, arranging them in a cross shape on top of the fish maw; fill the four corner gaps with chicken gizzards, pork kidneys, mandarin fish slices, and shiitake mushrooms; mix scallion juice, ginger, and Shaoxing wine together, then sprinkle the mixture over the gizzard flowers, pork kidneys, and fish slices; split the baby bok choy hearts in half and place them with the tips facing inward on the corner garnishes.
3. Remove the shells from the hard-boiled eggs, use a small knife to carve petal shapes at the narrow end of each egg, cut the ham and winter bamboo shoots into petal-shaped slices and insert them into the egg yolks, place a shrimp in the center of each, sprinkle with chopped scallions to form lotus flower eggs, arrange four lotus flower eggs in the center of the dish and place the rest neatly around the edge of the serving bowl, ladle in chicken broth, steam in a steamer for 20 minutes, then remove.
4. Place a wok over high heat, add chicken broth and bring to a boil, season with salt and MSG, then slowly pour the broth along the edge of the serving bowl, and drizzle with cooked chicken fat. This dish is beautifully presented, with pure, natural flavors that are delicious and satisfying.