90 minutes
A delightful medley of tastes and textures featuring sea cucumber, bamboo shoots, abalone, mushrooms, shark's fin, and scallops, crafted with care and simplicity.
Sea Cucumbers, soaked, cleaned, simmered, cooled, and cut crosswise into 3 pieces
0 oz
Canned Winter Bamboo Shoots, cut in half
each
Abalones, prepared and cooked through step 3 in Braised Abalone
each
Braised Mushrooms In Oyster Sauce
each
Dried Shark’s Fin Strands, prepared through step 2 in Shark’s Fin Soup
0 oz
Steamed Sea Scallops
each
Ginger, 1 inch thick, peeled and lightly smashed
slices
Scallions, white portions only, lightly smashed and cut in half crosswise
each
Shaoxing Wine
cups
cups
1. Prepare the clay pot
Start by placing a rack at the bottom of your sand clay pot, then lay the pieces of sea cucumber in a single layer, ensuring they are evenly spread out. This setup will elevate the ingredients, allowing them to cook uniformly.
2. Layer bamboo shoots
Next, layer the halved bamboo shoots on top of the sea cucumbers. This layering technique maximizes surface contact, allowing the flavors to meld together beautifully.
3. Add abalones, mushrooms, shark’s fin, and scallops
Continue by adding the abalones, mushrooms, shark’s fin, and scallops, each in neat single layers. This method ensures even heat distribution throughout the cooking process.
4. Add ginger and scallions
Position the ginger slices on each side of the top layer, which will infuse the broth with a subtle aromatic flavor as it simmers. Lay the scallions crosswise over the scallops, adding a fresh and mild onion flavor to the dish.
5. Add Shaoxing wine and Superior Stock
Drizzle the Shaoxing wine evenly over the layers, enhancing the depth and complexity of the overall flavor. Pour in enough Superior Stock to just cover the layers, ensuring all the ingredients are submerged, which is crucial for uniform cooking.
6. Cook the broth
Cover the pot and place it on the stove over medium heat. Bring the broth to a boil, allowing the initial high heat to start the cooking process. Once boiling, lower the heat to a gentle simmer and let it cook for about one hour. This gentle simmering allows the flavors to blend harmoniously without overcooking any of the delicate ingredients.
7. Check and serve
Occasionally uncover the pot to check the stock level and replenish with boiling stock if needed to maintain moisture and prevent burning. After an hour, turn off the heat and place the pot on the table. Ladle the ingredients into bowls, serving the dish while it is hot and fresh. The rich, steaming broth left in the pot can be served in bowls for a complete and flavorful meal.
Ensure the freshness of seafood for optimal flavor and texture. Fresh shrimp and scallops are particularly crucial in Fujian Treasures Broth.
Homemade chicken or pork broth with ginger and green onions provides unmatched depth. Alternatively, enhance a store-bought broth with aromatics and Shaoxing wine.
Achieve a light but flavorful broth by carefully balancing saltiness, sweetness, and umami, using soy sauce and a hint of sugar sparingly.
Cook ingredients separately to maintain their ideal texture, adding seafood back at the end to warm through without overcooking.
Thicken the broth slightly with a cornstarch or potato starch slurry for a silky texture that lightly coats the back of a spoon.
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