Chao Sansi

Three-Shredded Dish

Preparation info

  • Difficulty

    Easy

  • Serves

    4 to 6

    as Part of a Chinese Meal, or 2 to 4 as a Single Dish.

Appears in

I savoured this dish at a small restaurant, the Qing Hui Yuan, in the town of Shunde, a few hours by car southwest of Canton. My good friend Willie Mark, one of Hong Kong’s leading food critics, insisted that I pay it a visit because the restaurant specialises in local dishes and its food is stunningly good. It was. “Three-shredded” refers to the roast duck, pork, and pork liver which are stir-fried in a savoury sauce. Then they are placed on a bed of crisply deep-fried egg shreds. Hmmm, perhaps the recipe should be called “Four-shredded.”

Ingredients

  • 225 g/8 oz fresh pork liver
  • 2 teaspoons light soy sauce
  • 1 teaspoon rice wine or dry sherry
  • Pinch of salt and pepper
  • 1 teaspoon cornflour
  • 1 teaspoon sesame oil
  • 225 g/8 oz boneless lean pork
  • 1 teaspoon light soy sauce
  • 1 teaspoon rice wine or dry sherry
  • Pinch of salt and pepper
  • 1 teaspoon cornflour
  • 1 teaspoon sesame oil
  • 225 g/8 oz cooked boneless duck or chicken
  • 4 eggs
  • 1 tablespoon cornflour mixed with 1 tablespoon water
  • ½ teaspoon salt
  • 1 teaspoon sesame oil
  • 450 ml/8 oz peanut oil
  • tablespoons finely chopped garlic
  • 2 teaspoons finely chopped ginger
  • 4 tablespoons finely chopped spring onions
  • 125 ml/4 fl oz chicken stock
  • 1 tablespoon light soy sauce
  • 2 teaspoons dark soy sauce
  • 2 teaspoons cornflour mixed with 1 tablespoon water
  • 2 teaspoons sesame oil

Method

Cut the liver lengthways into 5-cm/2-m wide strips, then cut them crossways into thin slices. Blanch them in boiling water for 40 seconds, remove with a slotted spoon, and plunge them immediately into cold water. Drain thoroughly and blot dry with kitchen paper. Combine the liver with the soy sauce, rice wine or sherry, salt, pepper, cornflour, and 1 teaspoon sesame oil and set aside.

Cut the pork into thin slices in the same manner as the pork liver, and combine it with the soy sauce, rice wine or sherry, salt, pepper, cornflour, and 1 teaspoon sesame oil.

Cut the cooked duck or chicken into slices the same size as the pork.

Beat the eggs in a small bowl and combine with the cornflour mixture, salt, and sesame oil. Heat a wok or large frying pan until hot and add the peanut oil. When the oil becomes hot, pour a small amount of the egg mixture into a strainer. When the egg drips through, rotate the strainer around the top of the wok to make a single layer of lace-like batter that covers the top of the oil. Deep-fry the egg shreds in batches until they turn a golden brown, about 15 seconds. Remove the shreds with a slotted spoon and drain them on kitchen paper. Arrange on a platter and keep them warm in a low oven.

Drain off all but 2 tablespoons of oil and reheat the wok or pan. When it is hot, add the garlic, ginger, and onions and stir-fry for 30 seconds. Then add the pork liver and pork. Continue to stir-fry for 3 minutes. Then add the cooked duck or chicken, stock, and soy sauces. Continue to stir-fry for 3 minutes. Thicken the sauce with the cornflour mixture, stir in the sesame oil, and give the mixture two final stirs. Serve this on top of the shredded fried egg.

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