Chrysanthemum Duck Egg

Name: Chrysanthemum Duck Egg
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: to taste black fungus (wood ear mushroom); to taste duck eggs (for stuffing); to taste meat broth (boiled); 1 g fine salt; 2.5 g MSG (monosodium glutamate); to taste wet starch (diluted for thickening); to taste cooked lard (stirred in); to taste ground pork (mixed as filling, beaten in one direction until sticky)

A classic Fujian home-style dish, this chrysanthemum duck egg features a distinct black-and-white appearance that is visually pleasing, with a fresh, mellow, and aromatic flavor.

25 min

Easy

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Ingredients

black fungus (wood ear mushroom) to taste

duck eggs (for stuffing) to taste

meat broth (boiled) to taste

fine salt 1 g

MSG (monosodium glutamate) 2.5 g

wet starch (diluted for thickening) to taste

cooked lard (stirred in) to taste

ground pork (mixed as filling, beaten in one direction until sticky) to taste

Instructions

Make the Filling

Mix the filling ingredients and beat in one direction until the mixture becomes sticky; this prevents the filling from releasing water during cooking.

Steam the Eggs

Steam over a strong high heat for 10 minutes. Steaming for too long will make the pork filling dry and tough instead of tender.

Prepare and Pour the Sauce

Place the wok over high heat, add the meat broth and bring to a boil, then season with fine salt and MSG. Thicken the sauce with diluted wet starch, stir in cooked lard until evenly incorporated, and pour the finished sauce over the black fungus and the chrysanthemum-stuffed duck eggs to serve.