Ingredients
10 pigeon eggs, 50 g each of winter bamboo shoots and shiitake mushrooms, 100 g (about 3.5 oz) bok choy hearts.
Seasonings
800 g vegetable oil (about 50 g will be absorbed), 50 g wet starch, 6 g sesame oil, pepper to taste, 10 g cooking wine, 3 g salt, 10 g soy sauce.
Instructions
1. First, wash the pigeon eggs clean, boil them in water until fully cooked, then remove and plunge into cold water to firm them up. Peel off the shells and coat with a thin layer of wet cornstarch.
2. Heat oil in a wok over high heat, then deep-fry the pigeon eggs until the skin becomes wrinkled and golden, then remove and drain the oil. Add winter bamboo shoots, shiitake mushrooms, bok choy hearts, sesame oil, white pepper, cooking wine, salt, and soy sauce, then thicken with a cornstarch slurry. This dish features a beautiful yellow-green color with attractive wrinkled skin, offering a light and refreshing taste.