Chrysanthemum-Shaped Steamed Squid

Name: Chrysanthemum-Shaped Steamed Squid (Chu hua hsiao chuan)
Cuisine: Chinese
Ingredients: 3 squid, fresh (about 15 oz.); 3 squid, fresh (about 15 oz.); ½ teaspoon salt; 2 teaspoon cornstarch; ¼ teaspoon chicken oil; 10 pieces Taiwanese bok choy; 2 tablespoons cornstarch; 7-½ oz. shrimp (without shell); 12 green peas; 1 cup chicken soup; 1 teaspoon wine; 2-½ oz. ground pork fat; ½ egg white; 1 teaspoon cornstarch

Chu hua hsiao chuan

Preparation info

Difficulty
Easy

Appears in

Pei-Mei’s Chinese Cookbook

By Fu Pei-Mei

Published 1969

About

Ingredients

3 squid, fresh (about 15 oz.)
2 tablespoons cornstarch

Asia
Taiwan
Main course
Gluten-free

Method

Remove entrails and feet from squid. Rinse and cut into sections 1-½” long. Cut around the edge of each section into ⅙” wide strings (about half the length of squid.)
Scald each squid section in boiling water for about 3 seconds. Each string should curl into a chrysanthemum shape.
Smash shrimp and mix with ground pork fat, salt, wine, cornstarch, and