Li Hongzhang's Mixed Stew
A classic Chinese stew combining chicken, shrimp, squid and vegetables in a savory sauce. Rich in flavor and texture, it's a dish fit for a feast.
Ingredients
20 items- Chicken breast 6 oz
- Shrimp 3 oz
- Squid 3 oz
- Dried shiitake mushrooms 4 pieces
- Napa cabbage 3 oz
- Carrot 1.5 oz
- Ham 1.5 oz
- Bamboo shoots 1.5 oz
- Ginger 3 slices
- Green onions 2
- Broth 2 cups
- Soy sauce 2 tbsp
- Oyster sauce 1 tbsp
- Cooking wine 1 tbsp
- Sugar 1/2 tsp
- Salt to taste
- White pepper a pinch
- Cornstarch slurry 2 tbsp cornstarch + 3 tbsp water
- Sesame oil 1 tsp
- Vegetable oil 2 tbsp
Nutrition
Steps （8 steps）
Cut chicken, shrimp, and squid into 1/2-inch pieces. Soak shiitake mushrooms until soft and slice. Chop cabbage, slice carrot, dice ham, slice bamboo shoots. Slice ginger and cut green onions into sections.
In a bowl, combine chicken, shrimp and squid with 1 tbsp cooking wine, 1/2 tsp salt and a pinch of white pepper. Mix well and marinate for 10 minutes.
Bring water to a boil with a little cooking wine. Blanch chicken pieces first over high heat for 30 seconds until color changes, then add shrimp and squid for 20 seconds until curled. Drain.
Heat a wok over high heat, add 2 tbsp oil. Stir-fry ginger slices and green onions for about 1 minute until fragrant.
Add cabbage, carrot, ham and bamboo shoots. Stir-fry over medium heat for 2 minutes until cabbage is slightly translucent.
Add the blanched meats. Pour in broth, soy sauce, oyster sauce and sugar. Bring to a boil then reduce to medium heat and simmer for 5 minutes.
Turn to high heat, pour in the cornstarch slurry while stirring quickly for about 30 seconds until sauce thickens and coats the back of a spoon. Drizzle sesame oil and toss.
Turn off heat, transfer to a serving plate and garnish with chopped green onions if desired.
Tips
Blanch meats with wine to remove fishy smell. Stir-fry vegetables quickly to retain crunch. When thickening, ensure the sauce is boiling before adding slurry and stir fast to avoid lumps. Substitute broth with water plus chicken bouillon if needed.
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