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Imperial Cuisine
Immerse yourself in the opulence of ancient China with this Imperial Cuisine, a regal dish once reserved for emperors and empresses. This luxurious recipe features an exquisite blend of scallops, abalone, sea cucumber, and shark fin, simmered in a savory chicken broth infused with fragrant ginger and scallions. Each bite is a journey through history, celebrating the culinary artistry of the imperial courts with its rich flavors and delicate textures. Perfect for special occasions, this dish is sure to impress anyone at your dining table.
Ingredients
- Abalone
- 2 pieces, soaked overnight
- Sea cucumber
- 2 pieces, soaked overnight
- Shark fin
- 2 ounces, soaked overnight
- Scallops
- 1 cup, soaked overnight
- Chicken broth
- 4 cups
- Fresh ginger
- 1 tablespoon, sliced
- Scallions
- 4, chopped (plus extra for garnish)
- Soy sauce
- 2 tablespoons
- Rice wine
- 2 tablespoons
- Cornstarch
- 2 tablespoons
- Water
- 1/4 cup (for slurry)
Instructions
- Soak the abalone, sea cucumber, shark fin, and scallops in water overnight to rehydrate them.
- The next day, drain the soaked ingredients and rinse them thoroughly to remove any excess salt and impurities.
- In a large pot, bring the chicken broth to a boil over medium heat.
- Once boiling, carefully add the rehydrated abalone, sea cucumber, shark fin, and scallops to the pot. Reduce the heat to low and let it simmer for 1 hour, allowing the flavors to meld.
- After 1 hour, add the sliced ginger, chopped scallions, soy sauce, and rice wine to the pot. Continue to simmer for an additional hour to enhance the dish's aromatic qualities.
- In a small bowl, mix the cornstarch with 1/4 cup of water to create a slurry. Stir this mixture into the pot to thicken the broth, cooking for a few more minutes until the broth reaches your desired consistency.
- Serve the Imperial Cuisine hot, garnished with additional chopped scallions for a fresh touch.
Tips
- For an even richer flavor, consider adding a dash of sesame oil at the end of cooking.
- If shark fin is unavailable or you prefer a more sustainable option, feel free to substitute it with extra scallops or crab meat.
- Pair this dish with steamed jasmine rice or a light vegetable stir-fry to balance the richness.
Dietary Information
Servings: 4 Dish Type: Main Course Prep Time: 15 minutes Cook Time: 2 hours Calories: 400 Fat: 10g Carbs: 30g Protein: 50g Sodium: 800mg Sugar: 1g
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