I savoured this dish at a small restaurant, the Qing Hui Yuan, in the town of Shunde, a few hours by car southwest of Canton. My good friend Willie Mark, one of Hong Kong’s leading food critics, insisted that I pay it a visit because the restaurant specialises in local dishes and its food is stunningly good. It was. “Three-shredded” refers to the roast duck, pork, and pork liver which are stir-fried in a savoury sauce. Then they are placed on a bed of crisply deep-fried egg shreds. Hmmm, perhaps the recipe should be called “Four-shredded.”
Cut the liver lengthways into
Cut the pork into thin slices in the same manner as the pork liver, and combine it with the soy sauce, rice wine or sherry, salt, pepper, cornflour, and 1 teaspoon sesame oil.
Cut the cooked duck or chicken into slices the same size as the pork.
Beat the eggs in a small bowl and combine with the cornflour mixture, salt, and sesame oil. Heat a wok or large frying pan until hot and add the peanut oil. When the oil becomes hot, pour a small amount of the egg mixture into a strainer. When the egg drips through, rotate the strainer around the top of the wok to make a single layer of lace-like batter that covers the top of the oil. Deep-fry the egg shreds in batches until they turn a golden brown, about 15 seconds. Remove the shreds with a slotted spoon and drain them on kitchen paper. Arrange on a platter and keep them warm in a low oven.
Drain off all but
© 1990 Ken Hom. All rights reserved.