Three Delicacies Casserole

Three Delicacies Casserole

This **Classic Chinese River Shrimp Casserole** is a harmonious blend of textures and flavors, making it a standout dish for any occasion. Featuring tender **river shrimp**, succulent **chicken**, savory **pork belly**, and delicate **fish balls**, this recipe layers premium ingredients like **bamboo shoots**, **egg cake**, and **Chinese cabbage** for a visually stunning and delicious meal. The **vermicelli** and **pork skin** add a satisfying chew, while **Shaoxing wine** and **clear broth** infuse rich depth. Carefully arranged by color and shape, then gently stewed to perfection, every bite offers a symphony of taste. Perfect for impressing guests or enjoying a comforting family dinner, this casserole is a celebration of traditional Chinese culinary artistry.

10 Minutes
Advanced
4 servings
Recipe Hot Dishes

Ingredients

Metric US
4 serving

Main Ingredients

🥩
river shrimp
150g
🥩
chicken
200g
🥩
pork belly
150g
🥩
meatballs
100g
🥩
fish balls
100g
🥩
ham
50g

The aromatics

🧅
egg cake
150g
🧅
bamboo shoots
100g
🧅
Chinese cabbage
300g
🧅
vermicelli
80g
🧅
pork skin
100g

The sauce & seasonings

🧂
Shaoxing wine
2 tbsp
🧂
salt
1 tsp
🧂
monosodium glutamate
0.5 tsp
🧂
clear broth
500ml
🧂
lard
2 tbsp

Instructions

1. Step 1

Clean and trim the whiskers of the river shrimp. Cut the chicken, egg cake, and bamboo shoots into long strips and align them.

2. Step 2

Cut the Chinese cabbage into segments of 6.5 cm long and 2 cm wide, blanch them in boiling water, drain the water, and cut the vermicelli into long segments. Cut the pork skin into pieces of the same size as the Chinese cabbage, and rinse them with clean water for later use.

3. Step 3

Take a casserole, add the Chinese cabbage, vermicelli, and pork skin, then arrange the pork belly, chicken, egg cake, bamboo shoots, meatballs, and river shrimp on top of the pork skin in an orderly manner according to their colors and shapes. Place the fish balls in the center, cover with ham slices, add Shaoxing wine, salt, monosodium glutamate, clear broth, and lard, and stew over low heat until they are cooked through, then remove from heat.

4. Step 4

Use a plate to support and serve.

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