Lotus Seedpod Chicken Cake
Beijing-style lotus pod chicken cake: ground chicken breast is blended with spinach juice, steamed until set, and finished with a chicken broth pan sauce.
Ingredients
chicken breast
100 g
tomatoes
3
fresh peas
to taste
diced ham
to taste
bok choy leaves (shredded)
to taste
egg white (mixed with flour and dry starch, stirred smooth)
spinach (squeezed for juice)
rendered lard
seasonings
chicken broth
dry starch
flour
Instructions
1
Step 1
Shred the bok choy leaves, pound the chicken breast into a fine paste, mix the egg white with flour and dry starch and stir until smooth, squeeze juice from the spinach.
2
Step 2
Add seasonings, rendered lard, spinach juice, and egg white to the chicken paste and stir into a uniform batter. Take 14 small wine glasses, coat the inside of each with rendered lard, fill with the chicken batter, press fresh peas into the surface, garnish with diced ham, then steam over boiling water for 5 minutes. Remove from the steamer, transfer to a large soup bowl, pour in chicken broth, bring to a boil, then thicken with a starch slurry and serve.
