Stir-fried Reed Bunting
This uniquely distinctive Cantonese dish has a deep iron-black hue and a sour, spicy, sweet flavor profile. The buntings are marinated, deep-fried, then stir-fried until the sauce is fully reduced.
Ingredients
Clean reed bunting (washed and slightly air-dried)
20 g
Lettuce (cut into fine shreds)
260 g
Carrot (cut into fine shreds)
120 g
Lemon
1/2
Vegetable oil
600 g (approx. 60 g used)
Black pepper powder
a pinch
White sugar
40 g
Cooking wine
10 g
Soy sauce
8 g
Salt
8 g
MSG
5 g
Scallion
a pinch
Ginger
a pinch
Chicken broth
150 g
Instructions
1
Marinate the Reed Bunting
First wash the reed bunting clean, air dry slightly, then place it in a bowl and marinate with an appropriate amount of scallion, ginger, cooking wine and salt.
2
Deep-fry the Reed Bunting
Pour oil into the wok, heat to 70-80% over medium heat, add the marinated reed bunting, deep-fry for about 1 minute, then remove and drain excess oil.
3
Prepare the Sauce
Add white sugar, black pepper powder, soy sauce, salt, MSG, scallion and ginger to a bowl, then add 150 g of chicken broth and mix thoroughly.
4
Stir-fry
Place the fried reed bunting into the wok, stir-fry a few times over high heat, add a small amount of cooking wine, then add the mixed sauce, and stir-fry until the sauce dries and the dish is done.
5
Plate the Dish
When serving, cut the carrot and lettuce into fine shreds, arrange them at the bottom and around the plate, place the fried reed bunting in the center, put the half lemon on top, and guests can pour the sauce over the dish when eating.
