Li Hongzhang's Mixed Stew
A legendary stew that combines mountain delicacies with seafood, said to be created by Li Hongzhang for foreign guests. It's hearty, savory, and full of umami.
Ingredients
15 items- Chicken thigh 200 g
- Dried shiitake mushrooms 6 pieces
- Winter bamboo shoots 100 g
- Ham 50 g
- Napa cabbage heart 200 g
- Quail eggs 8 pieces
- Dried scallops 20 g
- Ginger 3 slices
- Scallions 2 stalks
- Cooking wine 1 tbsp
- Soy sauce 1 tbsp
- Salt 1 tsp
- White pepper ½ tsp
- Cooking oil 2 tbsp
- Water or broth 400 ml
Nutrition
Steps （7 steps）
Marinate chicken with a splash of cooking wine and salt for 10 minutes. Slice mushrooms, bamboo shoots, ham; chop cabbage; shred scallops.
Heat oil in a pot over medium heat. Sauté ginger and scallion sections until fragrant, about 30 seconds.
Turn to high heat, add chicken and stir-fry until no longer pink, about 2 minutes. Add ham and scallops, stir 1 minute, then splash in cooking wine.
Add mushrooms and bamboo shoots, stir-fry 1 minute. Then add cabbage and quail eggs, gently toss.
Pour in broth or water, add soy sauce, salt, and white pepper. Bring to a boil, then reduce to low heat, cover, and simmer for 10 minutes.
Uncover, turn to high heat and reduce liquid until slightly thickened and coats the back of a spoon, about 2-3 minutes. Adjust seasoning.
Transfer to a serving dish, garnish with chopped scallions. Serve hot.
Tips
1. Marinating chicken helps remove gamey taste and keeps it tender. 2. Shredding scallops releases more flavor. 3. Don't reduce too much; a little sauce is great with rice. 4. You can add tofu or vermicelli.
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