White Braised Four Treasures
A classic Shandong dish, featuring four tender sea treasures in a rich white sauce, elegantly braised to infuse every bite with deep flavor.
Ingredients
12 items- Water-soaked sea cucumber 3.5 oz (100g)
- Water-soaked fish maw 3.5 oz (100g)
- Water-soaked abalone 3.5 oz (100g)
- Water-soaked squid 3.5 oz (100g)
- Chicken broth 2 cups (500ml)
- Scallion 2 sections
- Ginger 3 slices
- Cooking wine 1 tablespoon
- Salt 1/2 teaspoon
- White pepper 1/4 teaspoon
- Water starch 2 tablespoons
- Chicken fat or lard 2 tablespoons
Nutrition
Steps （5 steps）
Clean the sea cucumber, fish maw, abalone, and squid. Slice them uniformly: sea cucumber diagonally, fish maw thickly, abalone thinly, squid scored. Cut scallion into sections and ginger into slices.
Bring water to a boil in a pot, add 1 tbsp cooking wine. Blanch each ingredient separately for 1-2 minutes to remove odor. Drain thoroughly.
Heat the pan over low heat, add chicken fat or lard. Sauté scallion and ginger until fragrant and slightly browned, about 2 minutes. Remove solids, leaving the flavored oil.
Pour in chicken broth, bring to a boil over high heat, skim any foam. Reduce to low heat, season with salt and white pepper, add the blanched ingredients. Braise over low heat for about 15 minutes, gently shaking the pan occasionally to prevent sticking.
When the sauce reduces by half, turn to high heat, drizzle water starch while stirring quickly to coat evenly. Once the sauce becomes thick and glossy, drizzle a little chicken fat for shine. Serve immediately.
Tips
Braise over low heat to let ingredients fully absorb the sauce; the starch slurry should be thin and glossy; adjust thickness gradually. Use good quality stock for best flavor.
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