八仙过海闹罗汉
A classic Confucius Mansion feast: minced chicken forms the Arhat base, surrounded by eight premium seafood and vegetable treasures. Steamed and glazed, it's auspicious and delicious.
Ingredients
12 items- Chicken breast 200 g
- Dried sea cucumber (rehydrated) 50 g
- Large shrimp 50 g
- Fresh abalone 50 g
- Dried scallops 20 g
- Dried squid (rehydrated) 50 g
- Shiitake mushrooms 3 pieces
- Winter bamboo shoots 50 g
- Chinese cabbage leaves 2 leaves
- Egg white 1
- Broth 150 ml
- Other seasonings as needed
Nutrition
Steps （8 steps）
Rinse chicken breast, mince into fine paste. Add 1 egg white, 1 tbsp cooking wine, salt, white pepper. Stir vigorously in one direction until sticky and elastic.
Dice sea cucumber, abalone, shrimp, squid, mushrooms and bamboo shoots into 1 cm cubes. Shred scallops. Marinate all with ginger and wine for 15 min.
Blanch cabbage leaves 1 min, drain, line deep plate. Spread chicken paste evenly into a 2 cm thick round base.
Drain marinated treasures; arrange in a ring on chicken paste by color, press gently. Decorate center with goji berries.
Bring steamer to boil, place plate in, cover, steam over medium heat 15 min until chicken is white and firm, treasures cooked.
While steaming: in pot add 150 ml broth, 1 tbsp soy sauce, 1 tsp oyster sauce, pinch sugar. Bring to boil, thicken with cornstarch slurry until coats spoon.
Remove dish, pour off excess liquid. Pour sauce evenly over chicken and treasures. Sprinkle scallion and goji berries.
Heat 20 ml oil in small pan until just smoking (70% hot). Immediately drizzle over scallions to release fragrance. Serve whole dish.
Tips
The chicken paste must be stirred enough for elasticity. Do not over-steam to avoid toughness. Adjust treasures seasonally but keep contrasting colors.
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