Shih chin tan p'ai (assorted meat in egg pie)
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Shih chin tan p'ai (assorted meat in egg pie)
  Meat    Pie    Chinese    Chicken    Pork    Poultry  
Last updated 6/12/2012 1:22:48 AM. Recipe ID 55602. Report a problem with this recipe.
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      Title: Shih chin tan p'ai (assorted meat in egg pie)
 Categories: Chinese, Chicken, Pork, Poultry, Seafood
      Yield: 4 Servings
 
    1/3 c  Chicken, diced boned
    1/4 c  Ham, diced
      1    Duck gizzard
    1/4 c  Shrimp, small shelled
    1/4 c  Black mushrooms, diced
    1/4 c  Bamboo shoots
      2 tb Green peas
      2 tb Oil
    1/2 tb Wine
    1/2 ts Salt
      8    Eggs
      2 tb Flour
    1/4 ts Salt
    1/4 ts MSG (optional)
      6 tb Oil
 
  1) Cut the softened black mushrooms, cooked ham, duck, gizzard,
  chicken meat, shrimp and bamboo shoots into dices. Stir fry all the
  diced ingredients with 2 tablespoons of oil and season with 1/2
  teaspoon of salt and 1/2 teaspoon of wine.  Then add the green peas.
  Mix well. Remove and place in a bowl.
  
  2) Beat the egg whites with an egg-beater or chopsticks until very
  stiff. Add the flour, salt, MSG and egg yolks. Mix well.
  
  3) Heat the pan very hot.  Put 6 tablespoons of oil in pan and then
  pour in the egg paste.  Fry over low heat until almost stiff.
  Sprinkle the fried stuffing over the egg pie. Fry again until golden.
  Turn over and fry the other side for about 2 minutes.
  
  4) Remove and cut the egg pie into small pieces of any shape for
  eating convenience. Garnish with some lettuce leaves and serve. Pei
  Mei's Chinese Cook Book Volume II by Fu. Pei Mei Printed by Chiu-Yu
  Printing Co, Ltd(1974)
 




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Recipe ID 55602 (Apr 03, 2005)

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