Luoyang Water Banquet Peony Swallow Dish
Originating from the Luoyang Water Banquet, this dish mimics bird's nest with finely shredded radish, steamed into a peony shape, served in a clear broth. Elegant and exquisite.
Ingredients
10 items- White radish (daikon) 1 (about 500g)
- Mung bean starch (or cornstarch) 50g
- Ham 30g
- Dried shiitake mushrooms 2 pieces
- Egg 1
- Chicken broth 500ml
- Salt to taste
- White pepper a pinch
- Sesame oil 1 tsp
- Cilantro or goji berries a little
Nutrition
Steps （10 steps）
Peel the white radish and cut into thin shreds about 8 cm long. Toss with 1 tsp salt and let sit 10 minutes until water releases, then squeeze dry, rinse, and squeeze again.
Loosen the radish shreds and gradually sprinkle mung bean starch over them, tossing with hands to coat each shred evenly with a thin layer, without clumps.
Place a wet cloth in a steamer, spread the coated radish shreds loosely to about 2 cm thick. Steam over high heat for 5 minutes until the shreds become translucent.
Remove the steamed shreds and immediately loosen them with chopsticks to prevent sticking, then spread out to cool for about 10 minutes.
Lightly brush a small bowl with oil. Place the cooled radish shreds loosely into the bowl, press gently to compact, and smooth the surface.
Place the bowl in the steamer and steam over high heat for 10 minutes to set the shape.
Unmold the radish block onto a plate to form a dome. Arrange ham shreds, mushroom shreds, and egg shreds on top to create a peony flower pattern.
In a pot, bring chicken broth with salt and white pepper to a boil over high heat, skimming off any foam.
Gently pour the hot broth along the edge of the plate so that the 'nest' floats, with broth reaching just below the top.
Drizzle with sesame oil and garnish the center of the peony with goji berries or cilantro leaves. Serve immediately.
Tips
The finer and more uniform the radish shreds, the better the texture and shape. After the first steaming, loosen the shreds immediately to prevent clumping. Do not press too firmly when shaping in the bowl to avoid a dense texture. Use a clear homemade chicken stock, strained, for the best result.
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