Mandarin Duck Snowflake Rolls

Name: Mandarin Duck Snowflake Rolls
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Ingredients: 300 g pork belly (blanch in boiling water until 60% cooked, slice into thin slices); 75 g chicken (minced into paste); 20 g scallion (finely chopped); 40 g ham (finely chopped); 2 egg (beaten for filling); 40 g wet water chestnut flour (for coating the rolls); 40 g dry water chestnut flour (for dusting the pork belly surface); 65 g black sesame seeds (for outer coating); 75 g white sesame seeds (for inner coating); a pinch Shaoxing rice wine (for filling); a pinch fine salt (for filling and stir-frying bok choy); 12 bok choy (for plating around the dish); a pinch MSG (for stir-frying bok choy)

A traditional Huaiyang-style fried dish: pork fat wrapped around a filling of chicken paste, ham, and minced scallions, then coated with black and white sesame seeds and deep-fried until crisp. Finished with green vegetable hearts arranged around the edge for an attractive presentation and a fragrant, crispy bite.

45 min

Easy

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Ingredients

pork belly (blanch in boiling water until 60% cooked, slice into thin slices) 300 g

chicken (minced into paste) 75 g

scallion (finely chopped) 20 g

ham (finely chopped) 40 g

egg (beaten for filling) 2

wet water chestnut flour (for coating the rolls) 40 g

dry water chestnut flour (for dusting the pork belly surface) 40 g

black sesame seeds (for outer coating) 65 g

white sesame seeds (for inner coating) 75 g

Shaoxing rice wine (for filling) a pinch

fine salt (for filling and stir-frying bok choy) a pinch

bok choy (for plating around the dish) 12

MSG (for stir-frying bok choy) a pinch

Instructions

Prepare Main Ingredients

Blanch the pork belly in boiling water until 60% cooked, remove and slice into thin pieces. Mince the chicken into a smooth paste. Finely chop the scallion and ham. Combine the chicken paste, chopped ham, chopped scallion, rice wine, and salt, and mix well to make the filling.

Roll and Fry

Lay the pork belly slices flat, dust a thin layer of dry water chestnut flour on the surface, then top with the chicken filling, chopped ham, and chopped scallion. Roll into 4 finger-sized cylindrical rolls. Dredge the rolls in wet water chestnut flour, then coat first with white sesame seeds, followed by black sesame seeds. Deep fry until fully cooked, then remove from oil. Cut each roll into 4 diagonal pieces and arrange around the edge of the serving plate.