Chicken Mousse White Cloud Flower
A fragrant, tender, and brightly colored mountain delicacy made primarily with baiyunhua mushrooms, pork fat, and egg whites.
Ingredients
White cloud flower
300 g
Ham (diced into bits)
100 g
Fatty pork (minced finely)
300 g
Egg whites (beaten until frothy)
3
Minced ginger
10 g
Pepper
2 g
Lard
50 g
Water starch slurry
10 g
Fine salt
20 g
Alkali
10 g
MSG
4 g
Superior stock
300 g
Instructions
1
Step 1
Place the white cloud flowers in a pot of boiling water, add the alkali, and cook for about 10 minutes. Remove and soak in fresh water, changing the water three times a day until no bitter taste remains, then keep floating in fresh water for later use.
2
Step 2
Mince the fatty pork into fine bits; dice the ham; mince the white cloud flowers; beat the egg whites until frothy; make egg yolk into an egg skin and cut into fine bits.
3
Step 3
Place the wok over medium heat, pour in the superior stock, add the minced fatty pork, ginger, and 6 g salt, and stir with a ladle to break them up. Quickly add the white cloud flowers, ham, the remaining 15 g salt, MSG, pepper, and lard. Drizzle in the water starch slurry and stir until evenly combined. Slowly pour in the egg whites while mixing evenly, then transfer to a soup plate and sprinkle the egg skin bits on top to finish.
