Beauty Liver
A traditional Nanjing specialty made with duck pancreas and chicken breast, prepared by coating in batter, briefly cooking in oil, and stir-frying with a thickened sauce.
Ingredients
duck pancreas (remove tendons, shred)
unspecified
chicken breast (shred, marinate together with duck pancreas)
unspecified
egg white
unspecified
water starch
5 g (for marinating)
salt
1 g (for marinating)
soaked shiitake mushrooms (remove stems, wash)
unspecified
winter bamboo shoots (slice slightly smaller than duck pancreas)
unspecified
cooked duck oil (for blanching and stir-frying)
unspecified
chicken broth
unspecified
Shaoxing wine
unspecified
MSG
unspecified
water starch
10 g (for thickening)
Instructions
1
Ingredient preparation
Duck pancreas placed in boiling water, blanch for about 10 seconds, remove, cool in clean water, then remove tendons, shred, and place in a bowl. Cut chicken breast into shreds, add to the bowl with duck pancreas, add egg white, water starch 5 g, and salt 1 g, and mix well. Soaked shiitake mushrooms: remove stems and wash; winter bamboo shoots: slice slightly smaller than duck pancreas.
2
Oil blanching
Heat a wok over high heat, add cooked duck oil, heat to about 40% (medium-low), then add duck pancreas and chicken shreds, blanch until the chicken turns white, and drain in a colander.
3
Cooking and serving
Return the wok to high heat, add 10 g cooked duck oil, then add winter bamboo shoots and shiitake mushrooms, stir-fry briefly. Pour in chicken broth, add 1 g salt, Shaoxing wine, and MSG. Thicken with 10 g water starch. Immediately add the duck pancreas and chicken shreds, toss a few times. Drizzle with 15 g cooked duck oil and serve.
