一卵孵双凤
A classic Confucius Mansion dish, featuring chicken and eggs steamed together. The dish is elegantly presented, symbolizing phoenixes hatching from eggs, with tender chicken and runny yolk.
Ingredients
10 items- Chicken breast 500 g
- Eggs 4
- Scallions 2
- Ginger 1 small piece
- Cooking wine 2 tbsp
- Salt 1 tsp
- White pepper a pinch
- Cornstarch 2 tbsp
- Steamed fish soy sauce 2 tbsp
- Cooking oil 2 tbsp
Nutrition
Steps （8 steps）
Rinse the chicken breast, slice thinly, then cut into shreds and finally mince finely with a knife or use a food processor.
Add ginger-scallion water (soak scallion segments and ginger slices in water), cooking wine, salt, white pepper, and cornstarch to the minced chicken. Stir in one direction until the mixture is elastic, about 2 minutes.
Lightly grease a large flat plate with oil. Divide the chicken mixture into 8 equal portions, roll into balls. Place them in pairs on the plate, leaving a 3 cm gap between each pair.
Carefully crack one egg into each gap between the chicken balls, keeping the yolk intact.
Place the plate into a steamer with boiling water. Steam over medium-high heat for 15 minutes, until chicken balls are cooked, egg whites set, and yolks just set but still runny.
Remove the plate, carefully discard excess liquid, leaving a bit. Drizzle steamed fish soy sauce evenly over the surface.
Sprinkle chopped scallions. In a small pot, heat cooking oil until smoking (about 70% hot) and pour over the scallions to release aroma.
Serve hot, scoop up chicken balls and eggs with the sauce at the bottom. Tender and juicy.
Tips
Stir the chicken mixture in one direction until it becomes sticky, this gives the balls a bouncy texture. Steamed fish soy sauce is essential; its sweetness complements the chicken perfectly. Pouring hot oil over the scallions is the final touch that enhances the fragrance.
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