Eight Treasures De Luxe

For the Eight Treasures, roll the pork, quail quarters, duck breast strips, and crawfish pieces in rice or cornstarch.

In a skillet or wok, heat the peanut oil and sauté the leek rings until light, without browning them.

Now add the pork belly and duck breast strips and fry until lightly crispy.

After a while, first add the quail thighs, a little later the quail breasts and together with the either fresh or sufficiently pre-soaked dried mushrooms, stir-fry for about 2-3 minutes.

Now add more of the crawfish pieces and ham cubes. Deglaze with soy sauce and rice wine.

Pour in the chicken soup and reduce briefly (let it boil down) until the liquid binds loosely.

Light the mao tai on a spoon, pour it into the pan and let it burn off while swirling the pan.

Roughly whisk the quail eggs together with a fork and stir into the remaining ingredients until lightly mounded and drawing beautiful yellow streaks in the sauce.

Season the Eight Treasures with sea salt, Szechuan pepper or chili, fish sauce or anchovy paste, and a few drops of sesame oil. Serve over boiled or fried rice as hot as possible.

Garnish with cilantro greens if desired.

Preparation Tip:

As for the choice of more or less expensive ingredients, here, of course, you can vary freely and replace, for example, the lobster tail with shrimp, the quail with chicken.

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