Southern Shanxi Stuffed Vegetable Dish

Southern Shanxi Stuffed Vegetable Dish

　　Stuffed vegetable dish is a traditional delicacy from Jishan County. It was already well-known in Hedong during the late Qing Dynasty. There was a popular saying at the time: “Jishan’s stuffed vegetable is delicious, Jishan’s stuffed vegetable is fragrant; if you don’t taste it, you’ve wasted your trip to Jishan.” Nowadays, whether in urban or rural areas of Jishan County, this dish is an essential part of banquet feasts.

Preparation Method:

(1) Remove the white sinews one by one from the chicken tenderloin, then use the back of a knife to mash the meat into a paste.

(2) Mix the egg whites with seasonings such as salt and MSG, and stir them into the mashed chicken to form the “stuffing.”

(3) Beat the egg yolks until smooth and pour them onto a hot flat pan, swirling to form a thin pancake-like “stuffed skin.” Wrap the “stuffing” with the “stuffed skin” to form a rolled cylindrical shape, then steam it in a steamer for over ten minutes.

(4) Steaming the stuffed vegetable is the crucial step. The key is controlling the steam. Too much steam will make the dish sticky, while too little will cause it to lose its shape.

(5) You can add premium shredded seaweed to the stuffed vegetable. When combined with shredded wood ear fungus, it is called “Stuffed Wood Ear.” When wrapped with shredded sea cucumber, it is called “Stuffed Sea Cucumber.”

(6) After steaming, the stuffed vegetable rolls are removed from the steamer, sliced, and then combined with a clear broth and gently simmered. The cooked slices float on the surface of the broth. If too few eggs are used or fillers are added, the slices will sink to the bottom of the bowl.

Characteristics: The stuffed vegetable has a shape similar to sliced sausage, resembling “coins” floating in a crystal-clear broth. It boasts a rich, aromatic, and delicious flavor.