Wrinkled Pigeon Eggs
Boil the pigeon eggs, peel them, then coat in wet starch and deep-fry until a wrinkled, gauze-like skin forms. Combine with bamboo shoots, shiitake mushrooms, and choy sum, and finish in a thickened sauce.
Ingredients
pigeon eggs
10
winter bamboo shoots
50 g
dried shiitake mushrooms
50 g
baby bok choy hearts
100 g
vegetable oil
800 g (about 50 g actually used)
wet cornstarch
50 g
sesame oil
6 g
white pepper
a pinch
Shaoxing cooking wine
10 g
salt
3 g
soy sauce
10 g
Instructions
1
Step 1
Wash the pigeon eggs thoroughly, boil them in water until cooked through, then transfer them to cold water to tighten, and peel off the shells.
2
Step 2
Coat the peeled eggs with a thin layer of wet cornstarch.
3
Step 3
Heat oil in a wok over high heat, add the coated eggs and fry until a wrinkled crepe-like skin forms, then remove and drain the oil.
4
Step 4
Add the winter bamboo shoots, dried shiitake mushrooms, and baby bok choy hearts. Season with sesame oil, white pepper, Shaoxing cooking wine, salt, and soy sauce, thicken with a cornstarch slurry, and serve.
