Ingredients
300 g boneless chicken breast, 50 g pork fatback, 50 g mandarin fish fillet, 25 g rehydrated shiitake mushrooms, 25 g egg yolks, 25 g egg whites, 25 g bok choy hearts, 5 g dried shrimp, 5 g red cherries, 10 g dried shiitake mushrooms, and chicken broth as needed.
Seasonings
30 g pea starch, 25 g Shaoxing wine, 15 g scallion-ginger juice, water starch, 8 g salt, 2 g MSG.
Instructions
1. Wash the chicken breast, pork fatback, and mandarin fish fillet, then finely mince each separately. Combine them in a bowl, add pea starch, egg whites, scallion-ginger juice, salt, Shaoxing wine, and MSG, and stir into a paste.
2. Take a concave porcelain basin, grease the inside with lard, pour 4/5 of the paste into the basin and smooth it flat, then add egg yolks to the remaining paste, stir well, gently spread half of this mixture over the chicken paste in the basin, steam for 15 minutes until cooked, remove, turn the chicken cake out of the basin and let it cool completely, then deep-fry the other half of the egg yolk chicken paste into small balls and set aside.
3. Cut the chicken cake into thin rectangular slices and arrange them in a flowerpot shape on a plate; shape the bok choy hearts into the stems and leaves of a Chinese evergreen, then garnish with fried yellow meatballs and cherries, add dried shrimp and rehydrated shiitake mushrooms, steam for 5 minutes and remove. Place a pot over heat, pour in chicken broth, add salt and MSG to taste, thicken with a cornstarch slurry, and pour the sauce over the "Chinese evergreen" arrangement. This Lianshui chicken cake is tender in texture, elegantly presented, and rich in nutrition.