Salted Egg Yolk Spring Mushroom Steamed Bamboo Shoots

Ingredients

Instructions

1. 1

   Clean the bamboo shoots thoroughly under running water, remove any dirt or sand. Cut into halves lengthwise to expose the tender inner flesh.

2. 2

   Prepare the spring mushrooms by halving them. If very large, quarter them instead. Set aside.

3. 3

   Arrange the bamboo shoot halves cut-side up on a heatproof plate. Scatter the halved spring mushrooms evenly over them.

4. 4

   Crush the salted egg yolks into small granules using the back of a spoon. Distribute them evenly over the mushrooms and bamboo shoots.

5. 5

   Mix the chicken stock, Shaoxing wine, salt, white pepper, and sugar in a small bowl. Pour this mixture evenly over the bamboo shoots and mushrooms.

6. 6

   Heat the lard in a small wok or pan until it just begins to smoke slightly. Drizzle this hot lard over the bamboo shoots to infuse a rich flavor.

7. 7

   Place the plate into a steamer pot filled with boiling water. Steam for 12-15 minutes until the bamboo shoots are tender and the salted egg yolk is cooked through.

8. 8

   While steaming, prepare the cornstarch slurry by mixing cornstarch with water in a small cup. Set aside.

9. 9

   Once the steaming is complete, carefully remove the plate from the steamer. Let cool for 1 minute.

10. 10

    Garnish the dish with fresh spring onion segments. Serve immediately while hot.