Ingredients
500 g (about 1 lb) mallow tips, 150 g wheat starch, 20 g each cooked chicken, cooked lean ham, and canned winter bamboo shoots, 1 candied cherry in syrup, 350 g (about 1.5 cups) creamy broth.
Seasonings
4 g Sichuan salt, 10 g ginger, 15 g scallion, 1.5 g ground white pepper, 2 g MSG, 15 g cornstarch slurry, 20 g chicken fat, 30 g lard.
Instructions
1. Finely mince the chicken, ham, and winter bamboo shoots. Place a wok over heat, add 15 g (about 1 tbsp) lard, and heat to 60% hot. Add the minced chicken, ham, and bamboo shoots, stir-frying until well combined. Season with 1 g Sichuan salt, 1 g MSG, and 0.5 g white pepper, stir-fry evenly, then remove from the wok to create the three-delicacy filling.
2. Blanch the sunflower cabbage tips in boiling water until cooked, then remove and trim neatly. Rinse in cold water to cool. Mix clarified wheat flour with 0.5 g Sichuan salt, pour in boiling water to scald until cooked, knead into a dough, and divide into 12 portions. Wrap each portion with three-fresh filling and shape into a rabbit form.
3. Place a wok over high heat, add lard and heat until it reaches 50% hot (about 275°F/135°C), then add ginger and scallions, stir-frying until fragrant. Pour in milk broth, Sichuan salt, and white pepper, bring to a boil, then remove the ginger and scallions. Add the sunflower cabbage hearts to the wok and braise until flavorful, then transfer them to a large round plate, arranging neatly. Add MSG and a cornstarch slurry to the wok to thicken, drizzle with chicken fat, and pour the sauce over the cabbage hearts.
4. While braising the mallow greens, steam the dough rabbits until cooked, then cut cherries into small pieces and attach them to the rabbit heads as red eyes and mouths, and arrange them around the mallow tips before serving. This dish is savory, refreshing, and aromatic, with tender, delightful mallow greens.