Ingredients
300 g chicken clear broth, 35 pork hind leg tendons, 100 g each cooked chicken breast and cooked ham, 50 g rehydrated shiitake mushrooms, 30 green peas.
Seasonings
40 g wet starch, 30 g lard (or vegetable shortening), 15 g Shaoxing wine, 10 g each of ginger, scallions, and chicken fat, 1.5 g each of MSG and fine salt.
Instructions
1. Wash the beef tendons, place them in a pot with enough water to cover, bring to a boil, then simmer over low heat until tender. Remove and transfer to clean water, tear off any forked tendons, trim away excess meat, and rinse thoroughly. Cut the tendons apart at the forked ends.
2. Slice the ginger, scallions, chicken breast, ham, and shiitake mushrooms into thin pieces.
3. Place a wok over high heat, add water and bring to a boil. Add the beef tendons along with 10 g (about 2 teaspoons) of Shaoxing wine, scallions, and ginger slices. Blanch for 5 minutes, then drain well.
4. Return the wok to the heat, add lard and heat until hot, pour in chicken broth, then add the tendon, ham, chicken breast, shiitake mushrooms, and green peas, bring to a boil, add 5 g each of salt and Shaoxing wine, add MSG and stir-fry briefly, thicken with a wet starch slurry, drizzle with chicken fat, remove from the wok and plate. This dish is visually appealing with a tender and soft, melt-in-your-mouth texture.