银针鸡汁鱼片 Silver Needle Fish in Chicken Broth

[Ho Kwok Leung]

银针鸡汁鱼片
食材
净桂鱼肉200克。

配料：
瘦火腿肉25克，
净冬笋25克，
水发口蘑10克，
小白菜苞12个，
君山银针茶1克，
鸡蛋清1个

调料：
鸡油10克，
精盐2克，
味精1克，
胡椒粉0.5克，
湿淀粉5克，
鸡清汤750克，
杂骨汤500克。

烹飪方法
1.
将桂鱼肉洗净，片成3厘米长、1厘米宽、0.3厘米厚的片，用蛋清、精盐、湿淀粉调匀上浆。火腿切成2厘米长、1厘米宽、0.3厘米厚的片。冬笋切梳形片。口蘑片成片。银针茶盛入透明小玻璃杯中。
2.
炒锅置旺火上，放入鸡清汤，加精盐、味精烧沸，倒入汤碗中。再将杂骨汤烧沸，下入鱼片、冬笋、口蘑、菜苞氽熟捞出，放入鸡汤碗内。然后，在盛有银针茶的玻璃杯内，冲入沸水，置汤碗中，汤中撒上胡椒粉，淋入鸡油，盖上碗盖端上桌，待银针茶泡发竖立水中时，揭开盖，再将银针茶倒入汤碗中即成。
银针鸡汁鱼片是巴陵全鱼席中的著名汤菜。相传“巴陵全鱼席”之名系清乾隆皇帝御赐，现经改进后，包括鱼菜、鱼点、鱼拼、鱼汤等20多种菜肴。

特点
君山银针是有1000多年历史的传统名茶，此菜以鱼片、银针、鸡汁配合，白绿相间，分外淡雅，鱼片鲜嫩，鸡汁味美，银针飘香，是一独具地方风味特色的创新佳肴。



### **Silver Needle Fish in Chicken Broth**

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#### **Ingredients**
- **Main**:
- 200g boneless mandarin fish fillet

- **Accompaniments**:
- 25g lean ham (julienned)
- 25g winter bamboo shoots (cut into comb-shaped slices)
- 10g rehydrated mushrooms (sliced)
- 12 baby bok choy hearts
- 1g Junshan Yinzhen tea (a premium Chinese yellow tea)
- 1 egg white

- **Seasonings**:
- 10g chicken oil
- 2g salt
- 1g MSG (optional)
- 0.5g white pepper
- 5g cornstarch slurry
- 750g clear chicken broth
- 500g mixed bone broth

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#### **Cooking Method**
1. **Prepare the fish**:
- Slice the fish into 3cm long × 1cm wide × 0.3cm thick pieces.
- Coat with egg white, salt, and cornstarch slurry to tenderize.

2. **Prep accompaniments**:
- Slice ham into 2cm × 1cm × 0.3cm pieces.
- Cut bamboo shoots into comb shapes, slice mushrooms, and wash bok choy.
- Place Junshan Yinzhen tea leaves in a small transparent glass cup.

3. **Blanch ingredients**:
- Bring mixed bone broth to a boil. Blanch fish slices, bamboo shoots, mushrooms, and bok choy until cooked (≈1–2 minutes). Remove and set aside.

4. **Assemble the dish**:
- Heat clear chicken broth in a wok. Season with salt and MSG, then pour into a serving bowl.
- Arrange blanched fish and vegetables in the broth.
- Pour boiling water into the glass cup with tea leaves and place it in the center of the bowl.
- Sprinkle pepper and drizzle chicken oil over the soup. Cover the bowl.

5. **Serve**:
- Present the covered bowl at the table. Once the tea leaves unfurl and stand upright in the cup (≈2–3 minutes), uncover the bowl and gently pour the brewed tea into the broth.

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#### **Features**
- **Cultural Heritage**:
- Part of the legendary **"Baling Whole Fish Banquet"**, a Qing Dynasty culinary tradition reputedly named by Emperor Qianlong. Modern iterations include over 20 dishes spanning fish mains, appetizers, and soups.

- **Key Elements**:
- **Junshan Yinzhen Tea**: A 1,000-year-old Chinese yellow tea from Hunan’s Dongting Lake. Its slender, needle-like leaves symbolize elegance.
- **Flavor & Aesthetics**: Delicate white fish slices contrast with emerald tea leaves, floating in golden chicken broth. The dish balances umami richness (chicken broth), freshness (fish), and floral tea aroma.
- **Textures**: Silky fish, crisp vegetables, and fragrant tea infusion.

- **Nutritional Notes**:
- Mandarin fish is rich in protein and low in fat.
- Traditional Chinese Medicine (TCM) attributes cooling properties to the dish, ideal for harmonizing the body.

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**Note**: A refined fusion of Hunan’s tea culture and Jiangnan’s culinary artistry, perfect for ceremonial occasions.