Chrysanthemum Duck Eggs

Name: Chrysanthemum Duck Eggs
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: Chinese
Ingredients: 6 Fresh duck eggs (boiled, peeled, cut into drum shape, shaped into chrysanthemum); 125 g Fresh shrimp meat (minced into paste); 80 g Pork fat (minced into paste); 125 g Water chestnuts (crushed into small pieces); 50 g Rehydrated black wood ear mushrooms (for arranging around edge); 2.5 g Rehydrated shiitake mushroom strips (for garnish); 1 Duck egg white; 10 g Shaoxing wine; 5 g Fine salt (4g for filling, 1g for seasoning); 7.5 g MSG (5g for filling, 2.5g for seasoning); 10 g Wet starch (for thickening sauce); 100 g Meat broth; 10 g Cooked lard

A Fujian-style stuffed dish in which the egg whites are cut into a chrysanthemum shape and filled with a shrimp paste, presented in an attractive form.

45 min

Easy

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Ingredients

Fresh duck eggs (boiled, peeled, cut into drum shape, shaped into chrysanthemum) 6

Fresh shrimp meat (minced into paste) 125 g

Pork fat (minced into paste) 80 g

Water chestnuts (crushed into small pieces) 125 g

Rehydrated black wood ear mushrooms (for arranging around edge) 50 g

Rehydrated shiitake mushroom strips (for garnish) 2.5 g

Duck egg white 1

Shaoxing wine 10 g

Fine salt (4g for filling, 1g for seasoning) 5 g

MSG (5g for filling, 2.5g for seasoning) 7.5 g

Wet starch (for thickening sauce) 10 g

Meat broth 100 g

Cooked lard 10 g

Instructions

Prepare eggs

Boil the salted duck eggs, let cool, peel, cut both ends of each cooked egg flat to form a drum shape. Take a thin bamboo strip 1.5 cm wide, pierce through the middle of each cooked egg in a gear-like pattern around the yolk, dividing it into two equal chrysanthemum-shaped cross-sections. Remove the yolks and set aside.

Make filling and stuff eggs

Mince the pork fat and shrimp meat into paste, crush the water chestnuts, and mix together with 4g fine salt, 5g MSG, duck egg white, and Shaoxing wine to form the filling. Fill each of the 12 chrysanthemum-shaped egg whites with the filling, top each with shiitake strips and a cooked yolk for garnish, and place in a round plate. Blanch the rehydrated black wood ear mushrooms in boiling water, remove, drain, and arrange around the stuffed chrysanthemum eggs. Then steam over high heat for 10 minutes and remove.

Thicken sauce and pour over

Bring the original broth or stock to a boil, season, thicken with wet starch, drizzle with cooked lard, and pour over the chrysanthemum duck eggs to serve.