Hundred Birds to Phoenix Recipe
Cold Dishes Recipes

Ingredients:

4 oz
1
2
6
1 tbsp
4 oz
2/3 lb
2
3
1 tsp
4 oz
2 oz
5 oz
1/4 tsp
1/2
7
1
1/4
1/2
4 oz
1
1/8 tsp

stewed pig liver
stewed chicken head
dried black mushrooms
cherries
cornstarch
stewed pig tripe
shrimps
small cucumbers
parsley
sesame oil
broiled pork
pork fat
cabbage
salt
oiled chicken breast meat
eggs
carrot
MSG
roast duck breast meat
ham
radish
black pepper

Directions:

1. Mince shrimps and pork fat. Add 1/4 tsp MSG, 1/8 tsp black pepper, 1 tbsp cornstarch, 1 sesame oil, half egg white. Mix well and stir to make shrimp paste.

2. Boil 6 eggs and remove the shell. Cut lengthwise into halves. Slice off a small pieces from the bottom of each piece so that the pieces can stay firmly on the plate.

3. Carve the boiled carrot into the shape of a little bird's head.

4. Soak mushrooms in warm water to expand. Cut into pieces and then steam. Place pieces of shredded ham to form the feathers on the wings of a phoenix.

5. Cut 12 pieces of cucumber into shape of tails to the birds.

6. Stuff eggs with shrimps paste; place the cut carrot, cucumber, mushrooms, and ham on each piece of egg to make little birds. Steam about 54 minutes. The eggs represent the hundred birds.

7. Shred cabbage.

8. Slice stewed pig liver, small cucumber, broiled pork, oiled chicken, roast duck, and stewed pig tripe.

9. Cut boiled carrot and ham into shape of flowers.

10. Cut radish, carrot, cucumber into shape of fans.

11. Put stewed chicken head on the radish, then fix it with toothpick.

Setting and Garnish:

1. Put the shredded cabbage on the plate to form the basis of the phoenix.

2. Arrange stewed pig liver, radish, small cucumber, broiled pork on the cabbage to represent a peacock showing off. Garnish with cherries.

3. Place oiled chicken, roast duck in alternate laps to form the body of phoenix.

4. Set stewed pig trip, radish, small cucumber in the position of the wings. Garnish with ham.

5. Arrange stewed chicken head in the front of phoenix body. Garnish the neck with radish, carrot, small cucumber in the shape of a fan.

6. Garnish with parsley around the head.

7. Arrange the twelve egg pieces as little birds around the phoenix.

Notes:

1. When boiling eggs, first put them into cold water with a dash of salt and over low heat fire to prevent breaking the shells of the eggs.

2. When shelling shrimps, clean with salt water, rinse and drain to keep the shrimp paste delicious.