Mandarin Ducks Playing with Flying Dragon
A traditional specialty from Northeast China, featuring grouse (feilong) and chicken breast as the main ingredients. The dish is steamed and shaped like mandarin ducks, yielding tender meat in a delicate, flavorful broth.
Ingredients
Pheasant meat (sliced thin, coated with egg white paste)
200 g
Chicken breast (ground into a paste)
50 g
Egg whites (beaten into foam)
150 g
Egg whites (for coating)
to taste
Fresh mushrooms
to taste
Ham (sliced)
to taste
Baby bok choy hearts
to taste
Red and green chili peppers (for decorating the mandarin duck's beak, eyes, and wings)
to taste
Chicken broth (for soup)
to taste
Instructions
1
Coat and blanch the pheasant
Slice the pheasant meat thinly, coat it with the egg white paste, blanch in a pot of boiling water until just done, then remove and drain.
2
Make the steamed mandarin duck mold
Whip 150 g of egg whites into a fluffy foam, fold in the ground chicken breast paste until well combined, then pour the mixture into a mold shaped like a pair of mandarin ducks. Decorate the beak, eyes, and wings with the red and green chili peppers, then steam until fully set and remove from the mold.
3
Finish the dish
Bring the chicken broth to a boil, add the pheasant slices, ham slices, fresh mushrooms, and baby bok choy hearts, and cook briefly before ladling them into a serving bowl. Skim the remaining broth of any foam, season to taste, and pour it into the serving bowl. Finally, place the steamed mandarin duck garnish on top and serve.
