Jade Rabbit Sunflower Green Tips

Name: Jade Rabbit Sunflower Green Tips
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Ingredients: 500 g Sunflower green tips (blanched in boiling water, trimmed neatly, rinsed in cold water); 150 g Wheat starch (combined with 0.5 g Sichuan salt, scalded with boiling water, kneaded into dough); 20 g Cooked chicken (minced into very fine pieces); 20 g Cooked lean ham (minced into very fine pieces); 20 g Canned winter bamboo shoots (minced into very fine pieces); 1 Sweetened cherries (cut into small pieces, set on rabbit heads as red eyes and mouths); 4 g Sichuan salt (used in portions: 1 g in filling, 0.5 g in dough, remainder in soup); 10 g Ginger (sautéed for aroma then removed); 15 g Scallion (sautéed for aroma then removed); 1.5 g White pepper (used in portions: 0.5 g in filling, remainder in soup); 2 g MSG (used in portions: 1 g in filling, 1 g in soup); 15 g Wet cornstarch (for thickening); 350 g Milk soup (cream stock); 20 g Chicken fat (drizzled in); 30 g Lard (used in portions: 15 g for stir-frying filling, remainder for cooking vegetables)

Sichuan-style Jade Rabbit with Amaranth Tips: small rabbit-shaped dumplings made from wheat starch and filled with a three-delicacy stuffing, steamed and plated with braised, seasoned amaranth tips.

55 min

Easy

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Ingredients

Sunflower green tips (blanched in boiling water, trimmed neatly, rinsed in cold water) 500 g

Wheat starch (combined with 0.5 g Sichuan salt, scalded with boiling water, kneaded into dough) 150 g

Cooked chicken (minced into very fine pieces) 20 g

Cooked lean ham (minced into very fine pieces) 20 g

Canned winter bamboo shoots (minced into very fine pieces) 20 g

Sweetened cherries (cut into small pieces, set on rabbit heads as red eyes and mouths) 1

Sichuan salt (used in portions: 1 g in filling, 0.5 g in dough, remainder in soup) 4 g

Ginger (sautéed for aroma then removed) 10 g

Scallion (sautéed for aroma then removed) 15 g

White pepper (used in portions: 0.5 g in filling, remainder in soup) 1.5 g

MSG (used in portions: 1 g in filling, 1 g in soup) 2 g

Wet cornstarch (for thickening) 15 g

Milk soup (cream stock) 350 g

Chicken fat (drizzled in) 20 g

Lard (used in portions: 15 g for stir-frying filling, remainder for cooking vegetables) 30 g

Instructions

Make the three-delicacy filling

Mince the chicken, ham, and winter bamboo shoots into very fine pieces. Place a wok over the heat, add 15 g lard, and heat to about 60% hot. Add the chicken, ham, and winter bamboo shoots and stir-fry until combined. Add 1 g Sichuan salt, 1 g MSG, and 0.5 g white pepper, stir well, then transfer out to make the three-delicacy filling.

Shape the jade rabbit blanks

Blanch the sunflower greens in a pot of boiling water until just cooked, lift out and trim neatly, then rinse in cold water. Add 0.5 g Sichuan salt to the wheat starch, pour in boiling water to scald, and knead into a smooth dough. Divide the dough into 12 portions, wrap each around some three-delicacy filling, and pinch into the shape of little rabbits.

Braise the sunflower greens

Place a wok over high heat, add lard and heat to about 50% hot. Add the ginger and scallion and sauté until fragrant, then pour in the milk soup, Sichuan salt, and white pepper and bring to a boil. Remove and discard the ginger and scallion. Add the sunflower green tips and cook until flavorful, remove and arrange neatly in a large round plate. Add MSG and wet cornstarch to the wok to thicken into a light second-run sauce, drizzle in the chicken fat, then pour the sauce over the plated greens.

Steam the jade rabbits and finish plating

While braising the greens, steam the wheat-starch rabbits in a steamer until fully cooked. Cut the cherries into small pieces and set them on the rabbit heads as red eyes and rabbit mouths, then arrange the rabbits around and on top of the sunflower green tips. Serve immediately.