Steamed Gold Coin Chicken
A savory meat dish featuring eggs stuffed with chicken paste and steamed, then braised with stir-fried fish cubes and sea cucumber.
Ingredients
Chicken breast (minced)
to taste
Eggs (boiled, peeled, carved with triangle patterns in the middle, split in half, yolks removed)
4
Mandarin fish (cut into cubes, tossed with egg white and starch)
to taste
Chopped rapeseed greens (sprinkled on steamed egg whites)
to taste
Sea cucumber (diced)
to taste
Bamboo shoots (sliced)
to taste
Peas (peeled)
to taste
Scallions (cut into segments)
10g
Ginger (sliced)
10g
Garlic (sliced)
10g
Doubanjiang (broad bean paste)
to taste
Soybean oil
50g
Fine salt
10g
Sichuan pepper powder
5g
Sichuan pepper water
15g
Sesame oil
5g
Shaoxing wine
1g
MSG
1g
Sugar
2.5g
Egg white
1
Starch
15g
Soy sauce
to taste
Vinegar
to taste
Instructions
1
Prepare the chicken filling and eggs
Mince the chicken breast, then mix it with egg white, MSG, Sichuan pepper water, and fine salt until well combined. Hard-boil the four eggs, then peel them. On each egg, carve a triangle pattern around the middle, split in half, and remove the yolk. Spread the chicken filling onto the cooked egg-white halves, sprinkle with chopped rapeseed greens, and steam until set (do not oversteam). Cut the mandarin fish into cubes and toss with egg white and starch.
2
Flash-fry the fish cubes
Heat a little clear oil in a wok over moderate heat, add the fish cubes and quickly stir-fry just until cooked through, then remove from the wok and set aside.
3
Braise the main dish
Leave a thin layer of oil in the wok and sauté scallions, ginger, and garlic until fragrant. Add sea cucumber, bamboo shoots, peas, and doubanjiang and stir-fry briefly. Pour in the broth and season with soy sauce, vinegar, Sichuan pepper water, Shaoxing wine, sugar, and MSG. Return the fish cubes to the wok and simmer briefly to let the flavors meld. Thicken with a starch slurry, then pour the mixture onto a serving plate. Arrange the steamed egg halves around the perimeter of the plate.
4
Pour the finishing sauce
In the wok, combine a little broth with fine salt and thicken with starch to make a smooth white sauce. Pour the sauce over the arranged eggs to finish the dish.
