Confucius Mansion Supreme Pot
Originating from Qufu, the hometown of Confucius, this pot brings together a variety of delicacies from land and sea, with rich broth and tender meat, representing the pinnacle of Lu cuisine.
Ingredients
12 items- Chicken half
- Pig trotters 1
- Water-soaked sea cucumber 2
- Water-soaked abalone 2
- Dried shiitake mushrooms 6
- Winter bamboo shoots 100g
- Ginger 1 piece
- Scallions 2
- Cooking wine 2 tablespoons
- Salt 1 teaspoon
- White pepper powder a pinch
- Clear broth as needed
Nutrition
Steps （6 steps）
Blanch chicken and trotters in cold water with ginger, scallion and wine; bring to a boil for 3 minutes, skim off foam, drain and rinse with warm water.
Transfer to a casserole with clear broth and aromatics; boil then simmer on low heat for 60 minutes until broth turns milky white.
Add sea cucumber, abalone, mushroom slices and bamboo shoots; continue simmering for 30 minutes over low heat.
Season with salt and white pepper; cook for another 5 minutes, then taste and adjust.
Arrange ingredients neatly in the casserole, pour hot broth over; garnish with chopped scallions or goji berries.
Serve hot directly in the casserole; broth is rich and meat is tender.
Tips
Do not add sea cucumber and abalone too early, as they may become overly soft. Simmer over low heat to achieve tender meat and rich broth. If clear broth is unavailable, you can use chicken bone stock.
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