Three Delicacies Casserole
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Three Delicacies Casserole

timer 10 MIN
signal_cellular_alt Advanced
person 4 servings
Recipe
Three Delicacies Casserole

About This Recipe

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.

Instructions

Detailed preparation guide

servings 4
Total Time 10m

shopping_basket Ingredients

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

menu_book Directions

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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