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An extravagant medley of abalone, sea cucumber, shark fin alternative, and premium ingredients is slow-simmered into a luxurious broth. This legendary Fujian banquet soup is the pinnacle of Chinese celebratory family dining.
Soak dried abalone, sea cucumber, fish maw, and dried mushrooms separately in cold water overnight until fully rehydrated. Rinse off sand and impurities under running water.
In a pot of boiling water, blanch the chicken breast, pork shoulder, and Chinese ham for 3 minutes to remove scum. Transfer to a fresh pot filled with 8 cups of water.
Add the soaked dried scallops, ginger slices, and scallions to the pot. Bring to a gentle boil, then immediately reduce to a bare simmer. Skim impurities meticulously during the first 30 minutes.
Add the rehydrated abalone, sea cucumber, mushrooms, fish maw, bamboo shoots, and shark fin alternative. Season with Shaoxing wine, soy sauce, rock sugar, and white pepper. Cover and slow-simmer over very low heat for 3–4 hours, ensuring the liquid gently quivers but never boils.
After 3 hours, check ingredients for tenderness—abalone, sea cucumber, and fish maw should be supple but hold their shape. Adjust salt to taste, then continue simmering uncovered for the last 30 minutes to concentrate the broth’s flavor.
Before serving, remove all solid ingredients and slice as desired. Strain and skim fat from the broth, return all ingredients to the pot, and gently reheat without boiling. Serve hot, ensuring each bowl receives a variety of delicacies.
