Pan-Fried Pheasant Patty (Shan Ji Ta)
A famous traditional dish from Jiangsu province, known for its vibrant colors, tender pheasant meat, crispy crust, and savory, rich flavor.
Story
Originating from Jiangsu province, this renowned traditional dish is a culinary delight that masterfully balances texture and flavor. It features succulent, tender pheasant meat enveloped in a beautifully crisp, pan-fried crust. Celebrated for its vibrant presentation and savory, rich aroma, it perfectly embodies the refined yet comforting essence of regional Chinese gastronomy.
Ingredients
pheasant breast meat (tendons removed, sliced and soaked in clear water to remove blood, scooped out and drained)
450g
raw pork fat (minced into a paste)
25g
cooked pork fat (sliced, trimmed into round slices with a diameter of 3.5 cm)
25g
minced cooked ham (for garnish)
20g
cilantro (for garnish)
5g
egg white
20g
Shaoxing wine
20g
MSG
1.5g
scallion-ginger juice
15g
fine salt
5g
dry starch
15g
sesame oil (drizzle over after plating)
10g
peanut oil (heat to 60% hot (about 150°C))
75g
Instructions
1
Prepare the Pheasant Paste
Remove the tendons and membranes from the wild pheasant breast meat, slice it, and soak in clean water to wash away the blood. Remove and drain well. Separately mince the pheasant breast and raw fat pork into a fine paste. Place them together in a bowl, add egg white, Shaoxing wine, MSG, ginger and scallion juice, and refined salt, and mix well into a paste.
2
Prepare the Fat Pork Slices
Slice the cooked fat pork, then trim into round slices with a diameter of 3.5 cm.
3
Prepare the Egg White Paste
Crack the egg whites into a bowl, add dry starch and refined salt, and stir into an egg white paste.
4
Shaping
Dust one side of the round fat pork slices with dry starch, and spread the egg white paste on the other side. Place them in a dish with the dusted side facing down. Squeeze the pheasant paste into round balls with a diameter of 3 cm, place them on the fat pork slices, and garnish with minced ham and coriander leaves.
5
Pan-Frying
Heat a wok over the stove until hot. Add peanut oil and heat until it is 60% hot (about 150°C). Place the uncooked pheasant patties into the wok, shake the wok, cover with a lid, and pan-fry for about 3 minutes until cooked through. Pour into a colander to drain the oil.
6
Plating
Plate the dish, drizzle with sesame oil, and serve.
