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Huaiyang Dishes

    Stewed Assorted "Lotus"

    Stewed Assorted
    click to see closer
      Materials:
      Cooked chicken breast
      cooked egg rolls with mashed shrimps
      hams
      winter bamboo shoot slices
      mandarin fish meat
      chicken gizzard
      pork kidney
      fish maw soaked in oil
      shrimps coated with batter
      10 boiled eggs
      cabbage hearts

      Preparations
    1. Drop fish maw into a wok, add chicken soup, seasonings, bring to the boil, ladle out, drain, drop into a casserole.
    2. Score the chicken gizzard with chysanthemum like cuts. Score pork kidney with wheat ear-like cuts.
    3. Slice the mandarin fish. Stew the mushrooms and shrimps in chicken soup. Slice the ham, winter bamboo shoots, egg crisscross pattern on the fish maw.
    4. At the ends of the cross put chicken gizzard, pork kidney, mandarin fish and mushroom slices, together with the cut in half cabbage hearts.
    5. Carve flowers at the smaller end of the eggs. Cut ham and winter bamboo shoots into petal-like slices, insert them into the egg yolks.
    6. Put two eggs in the center of the casserole and eight around it, steam for 15 minutes.
    7. Bring to the boil soup stock, and pour it into the casserole.


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