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Loading...A legendary Fujian delicacy traditionally featuring shark fin, abalone, sea cucumber, scallops, ham, and many more prized ingredients simmered for hours in a rich, aromatic broth. This streamlined restaurant-style version honors the classic flavor profile while using accessible luxury ingredients that home cooks can source.
Prep Time45 mins
Cook Time180 mins
Total Time225 mins
Servings6
Yield6 generous servings
Nutrition Facts
Per serving (estimated)
- 540 kcalCalories
- 24 gFat
- 7 gSaturated Fat
- 18 gCarbs
- 2 gFiber
- 4 gSugar
- 58 gProtein
- 1240 mgSodium
- 780 mgPotassium
- 95 mgCalcium
- 6 mgIron
- 8 mgVitamin C
- 120 mcgVitamin A
Ingredients
For the seafood selection
- 4 dried abalone (about 20 g, or 2 canned ready-to-eat abalone)
- 6 dried sea cucumber (about 40 g)
- 8 dried scallops (about 30 g)
- 1 piece dried fish maw (about 25 g)
- 12 quail eggs
For the meats and mushrooms
- 200 g bone-in chicken thighs, skin-on
- 150 g pork belly, skin-on
- 80 g Jinhua or Chinese cured ham, sliced
- 12 dried shiitake mushrooms
- 6 fresh whole shiitake mushrooms
- 1 small piece fresh ginger, smashed
- 4 scallions, tied into a knot
For the braising liquid
- 2.4 L (10 cups) premium chicken stock
- 120 ml Shaoxing wine
- 30 ml light soy sauce
- 15 ml dark soy sauce
- 10 g rock sugar
- 1 whole star anise
- 1 small piece dried tangerine peel
- 1 small piece American ginseng (optional)
- 2 tsp ground white pepper
- Salt to taste
Directions
- Prepare the dried seafood at least 24 hours ahead. Soak abalone, sea cucumber, scallops, and fish maw separately in cool water; refresh water 2 to 3 times. Simmer each in fresh water for 1.5 to 2 hours until tender, then reserve the soaking liquid.
- Trim the rehydrated seafood: halve sea cucumbers lengthwise, slice fish maw into 4 cm pieces, and keep scallops whole. If using canned abalone, drain and reserve the liquid.
- Boil quail eggs for 5 minutes, then cool, peel, and set aside. Blanch chicken thighs and pork belly in boiling water for 3 minutes, drain, and rinse to remove impurities.
- In a large clay pot or heavy Dutch oven, combine chicken stock, Shaoxing wine, light and dark soy sauce, rock sugar, star anise, tangerine peel, ginger, scallion knot, and the reserved seafood soaking liquids. Bring to a gentle simmer.
- Add the chicken thighs, pork belly, and Jinhua ham. Cover and simmer gently for 60 minutes, skimming any foam that rises, until the meats are tender.
- Add shiitake mushrooms (dried and fresh), sea cucumber, and fish maw. Simmer uncovered for 45 minutes so the sauce reduces slightly and concentrates the umami.
- Stir in the abalone and whole scallops, simmer for 10 more minutes, then add the quail eggs, ginseng if using, and white pepper. Season with salt to taste.
- Ladle the soup into individual ceramic bowls, arranging the seafood and meats attractively over the noodles or vegetables if serving with them. Serve very hot in the clay pot at the table for the full theatrical effect.
Cook’s Notes
- Make this the day before you serve it; the overnight rest in the refrigerator deepens the broth and lets the flavors marry beautifully.
- If you cannot find fish maw or sea cucumber, substitute with 200 g of fresh jumbo shrimp and add 2 dried oysters for a similar briny depth.
- A traditional clay sand pot (shaguo) gives the best flavor and presentation; if unavailable, use a heavy enameled Dutch oven for the entire cook.
- Do not stir the pot aggressively once the seafood is added; the delicate textures of abalone and sea cucumber can fall apart if mishandled.
- Return any leftover solids to the broth and reheat gently the next day for an even more luxurious tasting dish at half the work.
