Pine Green Pearl
A poetically designed shaped dish featuring a border of shredded vegetable floss, where chicken breast symbolizes pine trees and quail eggs represent the bright moon.
Ingredients
chicken breast (tendons cut and pounded loose)
400g
quail eggs (cracked separately into oiled small bowls)
10
bok choy leaves (shredded and fried into vegetable floss)
to taste
eggs (for egg-washing)
to taste
starch
to taste
salt
to taste
MSG
to taste
cooking wine
to taste
Instructions
1
Prepare the vegetable floss and chicken breast
- Shred the bok choy leaves and fry them into a light vegetable floss, then arrange the floss around the edge of a serving plate.
- Cut through the tendons of the chicken breast and pound it loose.
- Marinate briefly with salt, cooking wine, and MSG.
- Dredge in starch, dip in beaten egg, then coat with breadcrumbs.
- Deep-fry in oil heated to about 60% hot until cooked through.
- Cut the fried chicken into strips and arrange them on the inner side of the vegetable floss ring.
2
Steam the quail eggs
- Take ten small bowls and lightly grease the bottoms with oil.
- Crack one quail egg into each bowl.
- Steam over a steamer until the eggs are just set.
- Remove the steamed eggs from the bowls and arrange them in the center of the plate.
- Pour a thin rice-water starch slurry over the eggs to finish the dish.
