Assorted Biche-De-Mer Potage
Assorted Biche-De-Mer Potage
Difficulty
Ingredients
Wet biche-de-mer 480 g
Winter bamboo shoot, shelled shrimps, roast pork 80 g each
Fresh chicken liver 1
Fresh chicken gizzard 1
Black mushrooms 6-8
Hotbed chives 60 g
Oil 1/2 tbsp
Ginger juice wine 1/2 Tbsp
Shaoxing wine 1 tsp
Clear chicken soup 750 ml
Water 750 ml
Tapioca starch, diluted (with 2 Tbsp water) 2 Tbsp
Seasonings
Chicken Liver Seasonings:
Tapioca starch 1/2 tsp
Shaoxing wine 1/2 tsp
Oil 1 tsp
Shrimp Seasonings:
Salt 1/8 tsp
Pepper a dash
Tapioca starch 1/4 tsp
Oil 1 tsp
Method
1 Cut the biche-de-mer, winter bamboo shoot, chicken liver, chicken gizzard, roast pork into thin slices.
2 Soak black mushrooms and dry. Remove stalk and halve.
3 Add seasonings to chicken liver and chicken gizzard to mix well and add seasonings to shrimps to mix well.
4 Bringing 2-cup water to boil, put chicken liver, chicken gizzard and shrimps in, scald for a while and drain.
5 Heating 1/2 Tbsp oil, sprinkle wine in, pour fine stock, water and black mushrooms in, bring to boil, add chicken liver, chicken gizzard and shrimps and bring to boil again. Stir starch Solution in slowly until slightly thick.
6 Place hotbeds chives in a soup pot, dump the (5) potage in and serve hot.
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