Five-Color Yuan Yang Eggs

Name: Five-Color Yuan Yang Eggs
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Ingredients: 6 Preserved eggs (peeled and halved); 200 g Chicken breast (minced); 60 g Pork fat (minced); 20 g Shrimp (finely chopped); 60 g Egg whites; 10 g Ham (julienned); 10 g Egg sheet (julienned); 20 g Bamboo shoot slices (julienned); 10 g Wood ear mushroom (julienned); 20 g Chili pepper (julienned); to taste Chicken broth; 10 g Scallion and ginger (minced); 25 g Wet starch; 25 g Cooking wine; to taste Salt; 3 g MSG

Five-Color Mandarin Duck Eggs is a classic Beijing dish known for its vibrant, multicolored appearance and a shape that resembles mandarin ducks. Light and refreshing on the palate.

40 min

Easy

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Ingredients

Preserved eggs (peeled and halved) 6

Chicken breast (minced) 200 g

Pork fat (minced) 60 g

Shrimp (finely chopped) 20 g

Egg whites 60 g

Ham (julienned) 10 g

Egg sheet (julienned) 10 g

Bamboo shoot slices (julienned) 20 g

Wood ear mushroom (julienned) 10 g

Chili pepper (julienned) 20 g

Chicken broth to taste

Scallion and ginger (minced) 10 g

Wet starch 25 g

Cooking wine 25 g

Salt to taste

MSG 3 g

Instructions

Prepare the meat paste

Wash the chicken breast and pork fat together and mince them into a paste. Finely chop the shrimp. Combine in a bowl, add chicken broth to loosen, then add the scallion, ginger, salt, MSG (1 g), egg whites, cooking wine (half amount), and wet starch. Stir clockwise with chopsticks until the mixture becomes sticky and paste-like.

Stuff the preserved eggs

Peel the preserved eggs and cut each one in half. Coat each piece with the prepared chicken meat paste so they return to their original whole shape.

Arrange garnishes and steam

On top of the chicken paste, arrange the 5 julienned garnishes in 5 rows. Place everything on a plate, then steam in a steamer for about 10 minutes until cooked through. Remove and serve.