Fist of Power

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Fist of Power
(see Guang Zhou Banquet)

Ingredients: Bear paw (1500 grams, can be substituted with pigs feet), one pigeon or squab, sea cucumber (35 grams), 12 mushrooms (soaked), shrimp paste (150 grams, minced shrimp meat), crab brains (red part inside a crab, can be substituted by minced hard broiled egg yolk, 5 grams), 6 goose feet (can be substituted by chicken feet), cooking oil (1000 grams).

Spices: Salt (15 grams), MSG (10 grams), sugar (5 grams), oyster sauce (5 grams), cooking wine (10 grams), dark soy sauce (5 grams), cornstarch (15 grams), cilantro(10 grams), ginger slices (5 grams), green onion (5 grams), sesame oil, white pepper powder, chicken broth (500 grams).

Procedure: 1) Submerge bear paw in water. Cook at high heat until hair can be removed from the skin. Drain water and wash paw under cold water; remove hair. Make a few slashes on the meat that reach the bone. Cook paw until the bones begin to separate from the meat. Drain water.

2) Brush soy sauce on goose feet, and fry goose feet until they turn red. Put goose feet, sea cucumber, bear paw, ginger, green onion, mushroom, in a wok with chicken broth. Add cooking wine oyster sauce, salt, MSG, until the sea cucumber becomes very soft. Drain broth and arrange contents on a plate as shown in the picture.

3) Use the drained broth from 2) to form a sauce (thickened by cornstarch). Pour sauce on top of bear paw and sea cucumber.

4) Skin the pigeon and de-bone. Dice the pigeon meat into tiny pieces. Mix pigeon meat with shrimp paste. Spread pigeon skin on a chopping board. Brush a thin layer of cornstarch solution on the skin. Spread shrimp paste on the pigeon skin. Place crab brains and cilantro on top and steam for three minutes. Cut shrimp into 12 pieces and arrange on the plate next to the bear paw and sea cucumber. Serve.

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