Lüdao Baihua Pro (Hundred-Flower Chicken and Shrimp Dish)
A traditional Minnan famous dish made by rolling shrimp filling with sliced chicken breast, paired with mushrooms, duck gizzard blossoms, white fungus and other ingredients arranged into a hundred-flower shape, then drizzled with a starchy chicken soup sauce.
Story
Hailing from the Lüdao region of Fujian, this iconic Minnan delicacy earns its name from its elaborate hundred-flower presentation, where each component is artfully arranged to mimic the soft, layered petals of a fully bloomed flower, making it as visually striking as it is rich in savory, umami flavor.
Ingredients
Chicken breast (sliced into 12 thin pieces measuring 7.5cm in length and 3cm in width)
300g
Fresh shrimp meat (minced into paste)
100g
Cooked sturgeon roe (cut into rice-sized pieces as flower stamens)
100g
Trimmed winter bamboo shoots (minced into paste)
100g
Dried seaweed (roasted crisp using rendered lard)
50g
Trimmed carrot (carved into 12 small flowers)
25g
Trimmed water chestnuts (minced into paste)
100g
Minced scallion
50g
duck egg white
1
white sugar
2.5g
canned mushrooms
24
chicken stock
250g
soaked white fungus (select small ones, remove stems)
12
Shaoxing wine
25g
dry starch
50g
MSG
17.5g
black pepper
0.5g
wet starch
50g
rendered chicken oil
50g
fine salt (5g for marinating, 7.5g for filling)
17.5g
clean duck gizzard (remove the lean meat, cut each into 4 pieces, score with chrysanthemum-shaped cuts)
3 pieces
rendered lard (for crisping seaweed)
30g
carrot
wood ear mushroom
Instructions
1
Marinate the chicken
Slice 12 pieces of chicken breast into thin slices measuring 7.5 cm in length and 3 cm in width, coat evenly with Shaoxing wine, sugar, 5g of salt and 5g of MSG, then marinate for 15 minutes.
2
Prepare the auxiliary ingredients
Debone the duck gizzards and cut each one into 4 pieces, score each piece with a chrysanthemum knife, blanch in boiling water until the gizzards form a flower shape, then remove and set aside. Carve 12 small carrot flowers, and blanch the carrots together with mushrooms and white fungus separately in boiling water until cooked, then remove and set aside.
3
Make the filling
Mince the winter bamboo shoots, water chestnuts and shrimp meat into paste, mix them in the same container, add 7.5g of salt, duck egg white, minced scallion and dry starch, stir to make the filling, then divide it into 12 equal portions.
4
Roll and shape
Lay out the marinated chicken slices flat, place one portion of filling on each slice and shape it into a strip, then roll from the end along the width of the chicken slice to wrap the filling into a cylindrical shape. Place the rolls vertically on a round plate in a circular arrangement, and put one carrot flower on top of each roll. Then arrange the mushrooms in a circle outside the chicken rolls, the gizzard flowers in a circle inside the rolls. Remove the stems of the white fungus, stack them in the center of the plate to form a large flower, and garnish with minced sturgeon roe as the stamen. Put the assembled plate in a steamer and steam over high heat for 10 minutes, then remove. Toast the dried seaweed with cooked lard until crispy, take it out and arrange it in a circle outside the mushrooms.
5
Pour the sauce
Place a wok over high heat, pour in chicken stock and bring to a boil, add salt and MSG and stir to mix evenly. Thin the wet starch with water and use it to thicken the sauce, then pour the sauce over all the ingredients on the plate, sprinkle with white pepper, and drizzle with cooked chicken oil to finish.
