Entree: China – Anhui – 李鸿章杂烩 ➤ Lǐ Hóngzhāng Záhuì (Li Hongzhang Hotchpotch)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 40 min

Total 1 hr

Ingredients

- 8 oz (225 g) beef brisket, trimmed and cut into 1/2-inch (1.3 cm) slices
- 8 oz (225 g) pork shoulder, cut into 1/2-inch (1.3 cm) pieces
- 4 oz (115 g) Jinhua or other cured Chinese ham, thinly sliced
- 6 large shrimp, peeled and deveined, approx. 6 oz (170 g)
- 6 oz (170 g) shiitake mushrooms (fresh or rehydrated), sliced
- 4 oz (115 g) bamboo shoots, sliced (canned or fresh)
- 1 medium carrot, sliced on the bias (about 4 oz / 115 g)
- 2 large eggs, beaten, approx. 100 g
- 3 tbsp (45 ml) vegetable oil
- 1 tbsp (15 ml) minced fresh ginger
- 2 cloves garlic, minced
- 3 tbsp (45 ml) light soy sauce
- 1 tbsp (15 ml) Shaoxing wine
- 2 cups (480 ml) chicken stock
- 1 tbsp (15 ml) sugar
- 1/2 tsp (2.5 ml) ground white pepper
- 1 tbsp (15 ml) cornstarch mixed with 2 tbsp (30 ml) water (slurry)
- 1 tsp (5 ml) sesame oil
- 2 scallions, thinly sliced for garnish

Instructions

1. Blanch beef and pork pieces in boiling water 1–2 minutes to remove scum; drain and set aside.
2. Heat vegetable oil in a large wok or heavy skillet over medium-high heat. Add ginger and garlic and stir-fry until fragrant (about 30 seconds). Add the sliced ham and stir a minute to release fat.
3. Add blanched beef and pork and stir-fry briefly to sear. Pour in Shaoxing wine and let it evaporate for about 30 seconds.
4. Add shiitake mushrooms, bamboo shoots and carrot slices; stir to combine. Pour in chicken stock, light soy sauce, sugar and white pepper. Bring to a simmer, then reduce heat to low, cover and braise gently until the meats are tender, about 30–40 minutes.
5. When meats are tender, skim any excess fat or scum. Stir in the shrimp and simmer until shrimp just turn pink, about 2–3 minutes.
6. Stir the cornstarch slurry, then slowly add to the simmering stew while stirring, until the sauce thickens to a glossy, saucy consistency. Adjust seasoning with more soy sauce or a pinch of salt if needed.
7. Reduce heat to low. Slowly drizzle the beaten eggs into the simmering sauce in a thin stream while stirring gently to create delicate egg ribbons throughout the stew.
8. Finish with sesame oil, scatter sliced scallions over the top, and serve hot with steamed rice.