Three-Dice Whelk Roe
A classic Yunnan dish stir-fried with snail roe, ham, and diced chicken; colorful, light, and refreshing.
Ingredients
Whelk roe
400 g
Diced cooked ham
50 g
Diced cooked chicken
50 g
Diced old egg yolk cake
50 g
Soaked dried shiitake mushrooms (cut into 1 cm cubes)
20 g
Soaked bamboo shoot slices (cut into 1 cm cubes)
20 g
Monosodium glutamate
3 g
White pepper powder
2 g
Clear meat broth
300 ml
Wet cornstarch
20 g
Rendered lard
50 g
Sesame oil
10 g
Fine salt
16 g
Instructions
1
Step 1
Blanch the whelk roe in a pot of boiling water with 10 g of salt until just cooked through, then remove and drain. Cut the soaked shiitake mushrooms and bamboo shoot slices into 1 cm cubes.
2
Step 2
Place a wok over high heat, add the lard, and heat until about 70% hot. Add the ham and shiitake mushrooms and stir-fry until fragrant, then pour in the clear meat broth. Add the diced chicken, diced old egg yolk cake, and diced bamboo shoots, along with 6 g of salt, the monosodium glutamate, and the white pepper. Thicken with the wet cornstarch, then add the whelk roe and toss the wok a few times to combine. Drizzle with sesame oil, push gently to mix evenly, and serve.
