Beijing Eight Treasures (Jing Ba Jian)
A traditional Beijing dish combining eight lucky ingredients. Rich flavors and vibrant colors symbolize reunion and prosperity, perfect for festive banquets.
Ingredients
15 items- Shrimp 150g
- Chicken breast 200g
- Dried shiitake mushrooms 5
- Carrot 1
- Broccoli 100g
- Baby corn 50g
- Cashew nuts 50g
- Eggs 2
- Light soy sauce 2 tbsp
- Dark soy sauce 1 tbsp
- Oyster sauce 1 tbsp
- White pepper 1/2 tsp
- Cornstarch slurry 3 tbsp
- Broth or water 100ml
- Cooking oil as needed
Nutrition
Steps （8 steps）
Prepare all ingredients: devein shrimp, marinate chicken dice, soak and dice mushrooms, dice carrot, blanch broccoli, cut baby corn, roast cashews, beat eggs.
Mix light soy, dark soy, oyster sauce, white pepper, cornstarch slurry and broth in a small bowl to make sauce.
Heat 1 tbsp oil over medium heat, add eggs and scramble quickly until just set, about 30 sec; remove.
Add 2 tbsp oil, turn to high heat. Stir-fry chicken dice 1 min until white, then add shrimp and cook 1 min until curled and pink; remove.
Reduce to medium heat, add a little oil. Fry carrot and mushroom dice 2 mins until carrot is tender, then add broccoli and baby corn, stir-fry 1 min.
Return chicken, shrimp, and eggs to wok. Pour in the sauce, turn to high heat and stir-fry quickly for about 30 sec until sauce thickens and coats everything.
Turn off heat, add roasted cashews, and toss to combine. Plate and serve.
Taste and adjust with salt or sugar if needed, though oyster sauce usually provides enough saltiness.
Tips
Prep all ingredients in advance; the stir-fry process must be fast and continuous to keep ingredients fresh and tender. Add cashews at the end to maintain crunchiness.
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