Ingredients
For the Chicken Liver Paste / 雞肝醬
For the Plum Sauce / 梅子醬
For the Youtiao / 油條
Directions
- 1
Mix all-purpose flour, baking powder, baking soda, salt, sugar, salad oil, and water to form a dough. Allow the dough to rest multiple times, before shaping.
- 2
Deep fry until golden and crispy. Char the youtiao over binchotan for a smoky flavor.
- 3
Sàuté finely chopped shallots in butter, add chicken livers and cook until done. Deglaze with Takanome sake and puree in a blender with cream, salt, and pepper to form a smooth paste.
- 4
Pit and blend aged plums with sugar and lemon juice to create a sauce.
- 5
Split the charred youtiao in half, generously pipe the chicken liver paste inside.
- 6
Cover with the other half of the youtiao, drizzle with plum sauce, and sprinkle with bee pollen and clover.
- 7
Serve on a beautiful yellow plate to enhance the visual appeal of the dish.
