Ingredients
20 g canned fresh mushrooms, 15 g dried hair seaweed, 200 g each of green bamboo shoots, red radish, and canned water chestnuts, 750 g chicken broth.
Seasonings
15 g chicken fat, 150 g scallion-ginger oil, 10 g each of MSG and Shaoxing wine, 7 g salt.
Instructions
1. Soak the hair moss in water until softened, then wash away any sand and grit. Place it in 100 g chicken broth with 2 g salt, bring to a boil, and simmer until fully infused. Peel the asparagus lettuce and red root vegetables, then shape them into water chestnut-sized balls. Blanch each separately in boiling water until cooked through, then transfer to cold water. Arrange the fresh mushrooms in a bowl, add an appropriate amount of chicken broth along with 5 g each of MSG and Shaoxing wine, then steam until fully cooked.
2. Place a wok over high heat, heat the scallion-ginger oil, then add 5 g each of cooking wine, MSG, and salt along with 650 g (about 3 cups) of chicken broth. Add the carrot balls, asparagus lettuce balls, and water chestnuts to the broth, simmer for 5 minutes, then remove and drain well.
3. Place the steamed mushrooms upside down in the center of a plate, surround them with black moss, and arrange the red carrot balls, green bamboo shoot balls, and water chestnuts around the plate. Bring the reserved broth in the wok to a boil, thicken it with a thin slurry of cornstarch and water to create a light flowing sauce, drizzle in chicken fat, and pour the sauce over the colorful balls on the plate before serving. This dish is vibrant in color, beautiful in presentation, and delicious in flavor.