Whole Family Blessing Casserole
全家福 · quán jiā fú
My aunt in Shanghai’s French Concession made this every New Year’s lunch—she’d lay each ingredient in concentric rings: pale shrimp, golden tofu skin, ivory chicken, emerald peas, and ruby ham slices, all floating in shimmering broth. 'Every color is a blessing,' she told me, stirring with chopsticks held like a brush.
Recipe author: HǎoWèi Test Kitchen
Home-cooking research team
Reviewed by HǎoWèi editorial team · Last updated 2026-08-29
Ingredients
- boneless, skinless chicken breast, finely diced鸡胸肉，切细丁🛒 local200 g
- large shrimp, peeled and deveined大虾仁，去壳去线🛒 local150 g
- dried tofu skin (yuba), soaked 10 min, cut into 3 cm strips干豆腐皮（腐竹），泡发10分钟，切3厘米段🏮 asian40 g
- light soy sauce生抽🏮 asian15 ml
- egg white蛋清🛒 local30 ml
boneless, skinless chicken breast, finely diced: Soak in 1 tsp Shaoxing wine + 1 tsp cornstarch for 10 min before dicing.
large shrimp, peeled and deveined: Thaw frozen shrimp in cold water; pat dry thoroughly.
dried tofu skin (yuba), soaked 10 min, cut into 3 cm strips: Substitute soft tofu cubes if yuba unavailable.
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Instructions
1Marinate chicken and shrimp separately: chicken with 1 tsp Shaoxing wine, 1 tsp cornstarch, 1/2 tsp salt; shrimp with 1 tsp light soy sauce, 1 tsp cornstarch, 1/4 tsp white pepper.
双料分腌
🔍 Look for 15 分钟 · 15 minutesVisual: 鸡丁泛微光；虾仁转为半透粉红Chicken glistens lightly; shrimp turn translucent-pink
You know it's right when: 液体完全吸收，无积水Liquid fully absorbed, no pooling
2Bring 600 ml high-quality chicken broth to gentle simmer in wide skillet. Carefully slide in marinated chicken and shrimp in small batches—do not stir yet.
定型再搅
🔍 Look for Medium-low 1–2 分钟 · 1–2 minutesVisual: 汤面浮起细密蒸汽珠Broth shimmers with tiny pearls of steam
You know it's right when: 虾仁边缘微卷，鸡丁变硬但仍浅色Edges of shrimp curl slightly, chicken firms but stays pale
3After 2 minutes, gently fold in tofu skin strips, frozen peas (no thawing), and thinly sliced cooked ham (optional). Simmer 3 more minutes.
后放易熟
🔍 Look for Medium-low 3 分钟 · 3 minutesVisual: 豌豆转为鲜绿；腐竹明显吸水膨起Peas brighten to vivid green; tofu skin plumps visibly
You know it's right when: 汤边仅微泡Broth remains barely bubbling at edges
4Whisk egg white with 1 tbsp cold broth until frothy. Slowly drizzle into casserole while stirring *very* gently in one direction—do not scramble.
蛋清挂汤
🔍 Look for Low heat 45 秒 · 45 secondsVisual: 蛋清呈丝缕状悬浮于汤中Silky white ribbons form and suspend in broth
You know it's right when: 汤略稠但仍清澈Broth thickens slightly but stays clear
5Stir in remaining light soy sauce and sesame oil. Taste and adjust with white pepper only—no salt needed. Serve immediately in warmed bowls.
临出点睛
For authentic Shanghai clarity, strain broth before adding proteins—or use homemade chicken stock with fat skimmed.
Tips
- · Use freshly made chicken broth—the umami lifts all ingredients
- · Tofu skin must be fully rehydrated but not mushy
- · This dish shines best served within 10 minutes of finishing
Sources & references
Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.
- Read our editorial policy
- Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
- USDA FoodData Central — ingredient nutrition and portion data
- Traditional Chinese family-kitchen practice and regional taste records
Common questions
What type of tofu should I use?
Silken/soft tofu (嫩豆腐) for mapo tofu and soups — silky, falls apart gently. Firm/extra-firm (老豆腐) for stir-fries, braises, and anything you want to keep its shape. If the recipe doesn't say, firm is the safe default for stir-fries.
Source: HǎoWèi ingredient guide
Is there a vegan substitute for oyster sauce?
Yes — 'mushroom oyster sauce' (often labeled vegetarian/vegan) is sold in most Asian grocers and increasingly in mainstream supermarkets. It behaves 1:1 and adds the same glossy umami. Watch labels if you're also gluten-free; most brands are GF, some aren't.
Source: HǎoWèi substitution engine
What's the difference between light and dark soy sauce?
Light soy (生抽) is the everyday salty seasoning — thin and salty, used in most recipes. Dark soy (老抽) is thicker, darker, slightly sweet, and used mostly for color (braises, fried rice). If you only buy one, get light soy. For dark soy's color: 1 tbsp light soy + a pinch of sugar + a few drops of molasses.
Source: HǎoWèi pantry guide
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