Soaring Eagle (Braised Meat Platter)

Name: Soaring Eagle (Braised Meat Platter)
Prep time: 1 h 15 min
Cook time: 25 min
Total time: 1 h 40 min
Cuisine: Chinese
Ingredients: 150 g Braised beef (cut into broad-tipped tail feather shapes); 150 g Braised pork liver (cut into feather-shaped thin slices); 150 g Braised pork tenderloin (cut into feather-shaped thin slices); 150 g Cured sausage (steamed, then cut into thin slices); 1 Braised pork kidney (cut into 4 pieces and carved into eagle beak and talons); 1 Braised pork tongue (cut into feather-shaped thin slices); 5 g Black moss / fa cai (stir-fried with seasoning, mounded into the eagle's head); Rehydrated dried shiitake mushrooms, to taste; Leafy greens, to taste; Scallions (julienned), to taste; Tomato (for garnish), to taste; Egg yolk bits (for garnish), to taste; Quail eggs (decorated as eyes), to taste

A traditional Cantonese-style cold platter featuring assorted braised meats and ingredients artistically arranged to resemble an eagle with outstretched wings. Garnished with black moss and quail eggs, the lifelike presentation is both edible and visually striking.

1h 40m

Easy

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Ingredients

Braised beef (cut into broad-tipped tail feather shapes) 150 g

Braised pork liver (cut into feather-shaped thin slices) 150 g

Braised pork tenderloin (cut into feather-shaped thin slices) 150 g

Cured sausage (steamed, then cut into thin slices) 150 g

Braised pork kidney (cut into 4 pieces and carved into eagle beak and talons) 1

Braised pork tongue (cut into feather-shaped thin slices) 1

Black moss / fa cai (stir-fried with seasoning, mounded into the eagle's head) 5 g

Rehydrated dried shiitake mushrooms to taste

Leafy greens to taste

Scallions (julienned) to taste

Tomato (for garnish) to taste

Egg yolk bits (for garnish) to taste

Quail eggs (decorated as eyes) to taste

Instructions

Slice and prepare the braised meats

Cut the braised pork kidney into 4 pieces and carve them into the eagle's beak and talons. Slice the braised pork liver, braised pork tongue, and braised pork tenderloin into thin feather-shaped pieces. Cut the braised beef into broad-tipped tail feather shapes. Steam the cured sausage until cooked, then cut it into thin slices.

Assemble the eagle on the platter

Arrange the sliced braised meats on a serving dish in the shape of a soaring eagle with outspread wings. Mound the seasoned stir-fried black moss into the eagle's head, attach the carved beak, and place the quail eggs as the eagle's eyes.

Decorate the platter

Use the leftover braised meats along with the tomato, julienned scallions, and other garnishes to form a sun, clouds, and a miniature rocky landscape around the eagle for decorative effect.