The Jade Phoenix Returns to the Court

The Jade Phoenix Returns to the Court

　　A renowned traditional halal dish from Shaanxi, originally a Qing Dynasty imperial court delicacy, which later made its way to the restaurants of the ancient city of Xi'an. During the Boxer Rebellion, Empress Dowager Cixi and Emperor Guangxu fled to Xi'an. A year later, when the Qing government negotiated peace with foreign powers, Cixi returned to the capital. Officials from all walks of life turned out in full force to welcome her back, presenting wine and food to refresh the "Old Buddha." The imperial kitchen meticulously created a dish that was exquisite in color, shape, and flavor, named “The Jade Phoenix Returns to the Court.” It won the favor of Empress Dowager Cixi and was later introduced to the public. The traditional main ingredient of this dish is a plump, tender duck weighing about 2 kilograms. It is paired with green peas, scallions, ginger, cooking wine, refined salt, and monosodium glutamate. The basic preparation method involves cleaning the duck, placing it in a pot with water, scallions, ginger, and cooking wine. After bringing it to a boil over high heat, the heat is reduced to simmer until the duck becomes tender and falls apart. A mashed green pea mixture is then poured over the duck to complete the dish. Its flavor profile is characterized by richly delicious duck meat that is tender, succulent, and melts in the mouth, with an aromatic and appetizing taste. The dish is richly flavorful and enticing, and the duck also offers the dietary benefit of nourishing yin and replenishing weakness.

　　Ingredients: One cleaned duck (about 2 kg), 250 g green peas, 10 red cherries, 5 g refined salt (used in two portions), 25 g scallion segments, 25 g ginger slices, 1 g monosodium glutamate, 100 g duck fat.

　　Preparation Method:

　　1. Clean the cleaned duck, make an incision along the back, remove the internal organs, rinse thoroughly, briefly blanch in boiling water, then remove and rinse again with clean water. Place the duck in a pot of cold water, ensuring the water covers the duck. Add scallion segments and ginger slices, bring to a boil over high heat, then reduce to low heat and simmer until tender and falling apart (approximately 2–3 hours). Finally, add 4 g of refined salt.

　　2. Rinse and wash the green peas, place them in a pot of boiling water and cook until very soft. Remove, rinse under cold water, drain, and place on a cutting board. Using the back of a knife, mash them into a fine paste and set aside.

　　3. Place a wok over medium heat, add duck fat and heat until hot. Add the mashed green pea paste, slowly stir-fry until fragrant. Add 1 g of refined salt and monosodium glutamate, stir-fry, then add the reserved duck broth. Stir well until evenly mixed, and continue frying until it forms a smooth paste.

　　4. Place the cooked duck on a large serving plate, pour the prepared green pea paste over the duck, and then arrange the red cherries neatly on the duck’s neck before serving.