Longyan Fenggan (Dragon Eye Phoenix Liver)
Longyan Fenggan is a delicate traditional banquet dish that perfectly combines the tenderness of chicken liver with the sweetness of longan. The translucent longan fruits are stuffed with a smooth liver paste, topped with a glossy sauce, creating a harmonious balance of savory and sweet flavors. It is an elegant and memorable dish.
Ingredients
16 items- Fresh chicken liver 200 g
- Pork fat 50 g
- Fresh longan 20 pieces
- Egg white 1
- Ginger 10 g
- Spring onion 10 g
- Cooking wine 1 tbsp
- Salt 3 g
- White pepper powder a dash
- Cornstarch 1 tbsp
- Clear broth 200 ml
- Light soy sauce 1 tsp
- Sugar 3 g
- Chicken seasoning a dash
- Sesame oil 1 tsp
- Baby bok choy 4 pieces
Nutrition
Steps （8 steps）
Rinse the chicken livers under cold water, remove any membranes, slice thinly, then repeatedly chop into a fine paste. Finely mince the pork fat, ginger, and spring onion. Set aside.
In a large bowl, combine the chicken liver paste, pork fat, cooking wine, salt, white pepper, minced ginger and spring onion, egg white, and half of the cornstarch. Stir vigorously in one direction for about 3 minutes until the mixture becomes sticky and elastic. Let rest for 5 minutes.
Shell the fresh longans and use a small knife to cut around the top to remove the pit, keeping the flesh intact like a small bowl. Pat the inside dry with paper towel and dust a thin layer of cornstarch on the inner surface to help adhesion.
Take about 5 g of the liver filling and use a small spoon to stuff into each longan cavity. Fill completely and smooth the surface to restore the round shape. Arrange them in a steamer plate, leaving a small gap between each.
Bring the steamer water to a boil, place the plate inside, cover, and steam over high heat for 8 minutes. The filling should be fully set and slightly puffed. Remove and pour off the steaming liquid into a small bowl; set aside.
Blanch the baby bok choy in boiling water with a little salt and oil for 1 minute. Drain and plunge into cold water, then drain again. Arrange them around the serving plate as decoration.
In a wok or saucepan, combine the reserved steaming liquid and clear broth. Add light soy sauce and sugar. Bring to a boil; adjust seasoning with a pinch of chicken seasoning if desired. Mix the remaining cornstarch with water (1:2 ratio) to make a slurry. Pour the slurry into the liquid while stirring constantly until the sauce thickens and becomes glossy, coating the back of a spoon. Drizzle in sesame oil and mix well.
Carefully transfer the steamed longans to the center of the serving plate. Pour the glossy sauce evenly over them. Serve immediately.
Tips
Choose longans of uniform size for even cooking and better presentation. The liver filling must be stirred until tacky for a tender texture after steaming. Do not oversteam or the longans may collapse. The sauce should be light and glossy, not too thick.
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