Steamed Assorted Meats in Chinese Casserole

Name: Steamed Assorted Meats in Chinese Casserole (Fo t’iao ch’iang)
Cuisine: Chinese
Ingredients: 10 dried chestnuts; 5 oz. dried pork tendon (soaked); ¼ pig tripe (cooked); 5 oz. Chinese ham; 15 dried clams; 5 black mushrooms; 4 chicken gizzards; 10 red dates; 1-¼ pounds taro (or potato); 12 button mushrooms; ½ chicken; 1 pig foot; 1-¼ pounds taro (or potato); 2 teaspoons salt; 5 tablespoons oil; 4 tablespoons flour; 3 oz. soaked shark’s fin; 10 cups chicken soup stock; 2 scallops; 10 canned abalone (sliced); 2 pieces green onion; 2 slices ginger; 3 tablespoons wine; 3 tablespoons soy sauce

Fo t’iao ch’iang

Preparation info

Difficulty
Easy

Appears in

Pei-Mei’s Chinese Cookbook

By Fu Pei-Mei

Published 1969

About

Ingredients

1-¼ pounds taro (or potato)
1 pig foot
½ chicken

Asia
Taiwan

Method

Peel taro and cut into thick slices, marinate with soy sauce, then deep-fry until golden brown. Remove and place in casserole.
Cut pig foot and ½ chicken into small pieces, then scald with boiling water. Remove and place in casserole.
Place in casserole in the following order: pig tripe, scalded tendon, soaked chestnuts, red dates, chicken gizzard (cu