Stir-Fried Sparrow Head and Breast

Name: Stir-Fried Sparrow Head and Breast
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Chinese
Ingredients: 20 sparrow (cut a slit along the breast, peel off the skin, and remove the breast meat (without the breast membrane) and the sparrow head (with the beak chopped off)); 25 g ginkgo nut meat (blanch in boiling water for 3 minutes, then slice thinly); 50 g chestnut meat (blanch in boiling water for 3 minutes, then slice thinly); 20 g green peas; 30 g baby bok choy hearts (washed and cut into 2 cm segments); 25 g minced scallion; 20 g ginger slices; 6 g minced garlic; 20 g soy sauce; 3 g fine salt; 10 g sugar; 5 g vinegar; 500 g (actual oil use 100 g) peanut oil; egg white (for coating), to taste; wet cornstarch (for coating), to taste

A traditional Jiangsu dish featuring tender, fragrant sparrow breast and crispy sparrow head, served with soft, glutinous accompaniments. Pairs especially well with wine.

35 min

Easy

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Ingredients

sparrow (cut a slit along the breast, peel off the skin, and remove the breast meat (without the breast membrane) and the sparrow head (with the beak chopped off)) 20

ginkgo nut meat (blanch in boiling water for 3 minutes, then slice thinly) 25 g

chestnut meat (blanch in boiling water for 3 minutes, then slice thinly) 50 g

green peas 20 g

baby bok choy hearts (washed and cut into 2 cm segments) 30 g

minced scallion 25 g

ginger slices 20 g

minced garlic 6 g

soy sauce 20 g

fine salt 3 g

sugar 10 g

vinegar 5 g

peanut oil 500 g (actual oil use 100 g)

egg white (for coating) to taste

wet cornstarch (for coating) to taste

Instructions

Ingredient Preparation

Slit open the sparrow along the breast, peel off the skin, and remove the breast meat (without the breast membrane) and the sparrow head (with the beak chopped off). Place them in a bowl, add egg white and wet cornstarch, and mix well. Wash the baby bok choy hearts and cut into 2 cm segments. Blanch the ginkgo nut meat and chestnut meat in boiling water for 3 minutes, then drain and slice thinly.

Frying the Sparrow Meat

Heat a wok over high heat, add peanut oil and heat to about 40% hot (around 100°C). Add the sparrow breast meat and fry until it changes color, then remove and drain the oil.

Stir-Frying the Final Dish

When the oil temperature rises to about 70% hot (around 175°C), add the minced scallion, ginger slices, and minced garlic and stir-fry until fragrant. Add the green peas, chestnut slices, ginkgo nut slices, and baby bok choy hearts and stir-fry. Add the sparrow head and breast meat, then add soy sauce, fine salt, sugar, and vinegar and stir-fry until well combined. Transfer to a plate and serve.