DUCKLINGS SWIMMING IN A POND
Source of Recipe
the web
Recipe Introduction
Chinese
List of Ingredients
6 c rich chicken broth
1/2 c shelled green peas (or quartered snowpeas)
12 shelled baby shrimp
4 Nami black mushrooms
3 egg whites
Yellow food coloringRecipe
Wash & soak mushrooms in warm water for 1
hour; slice into thin strips; reserve. Blanch shrimp in
salted boiling water (omit if shrimp are precooked).
Make ducklings within hour or less of serving. Have steamer
ready.
Work with eggs & mixing bowl at room temperature. Separate
whites & yolks; reserve yolks for another recipe. Beat egg
whites, starting slowly, then progressively faster after
eggs begin to foam, until
eggs are stiff but not runny. If whites are too stiff, they
tend
to break apart in shaping process.
Form 2 ducklings per serving. Use tablespoon to form body;
flatten egg in spoon; turn over onto steaming plate. To
body, add blob of egg for neck & head, another piece for
tail. Use toothpick to carefully shape head & tail.
Steam one as test. Steaming should take 30-60 seconds to set
surface of egg. After steaming, swab beak & tail with yellow
food coloring; put color on toothpick to mark eyes.
Soup: 30 minutes or so before serving, heat broth to just
under boil; add mushrooms & peas. 5 minutes before serving,
add shrimp & desired seasonings. Pour soup into warm
serving bowl. Float ducklings on soup. Serve.
Serves 4
|
|
member logon
