Shih Chin Tan P’Ai is a classic Chinese savory dish that transforms simple eggs into a hearty, protein-packed meal. The key to this recipe lies in the flavorful stuffing, which combines tender chicken, ham, duck gizzard, shrimp, black mushrooms, and bamboo shoots, all stir-fried with wine and seasonings. This savory filling is encased in a fluffy, golden-brown egg batter, creating a delightful contrast in textures. It is not a sweet dessert, but rather a substantial savory pie perfect for lunch or dinner. The dish offers a satisfying crunch from the vegetables and a rich umami depth from the assorted meats. It is an excellent way to use up leftover cooked meats and makes for an impressive yet home-style presentation. Serve it warm, cut into bite-sized pieces, for a comforting and filling experience.
Shih Chin Tan P’Ai (Assorted Meat In Egg Pie)
Description
Shih Chin Tan P'Ai is a classic Chinese savory dish that transforms simple eggs into a hearty, protein-packed meal. The key to this recipe lies in the flavorful stuffing, which combines tender chicken, ham, duck gizzard, shrimp, black mushrooms, and bamboo shoots, all stir-fried with wine and seasonings. This savory filling is encased in a fluffy, golden-brown egg batter, creating a delightful contrast in textures. It is not a sweet dessert, but rather a substantial savory pie perfect for lunch or dinner. The dish offers a satisfying crunch from the vegetables and a rich umami depth from the assorted meats. It is an excellent way to use up leftover cooked meats and makes for an impressive yet home-style presentation. Serve it warm, cut into bite-sized pieces, for a comforting and filling experience.Ingredients
Directions
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Dice the cooked ham, duck gizzard, chicken, shrimp, black mushrooms, and bamboo shoots into small, uniform pieces.
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Heat 2 tablespoons of oil in a wok or large skillet over medium-high heat.
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Add all the diced ingredients to the pan and stir-fry until heated through and fragrant.
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Season the mixture with 1/2 teaspoon of salt and 1/2 tablespoon of wine, tossing to combine.
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Stir in the green peas and mix well, then remove the stuffing from the pan and set aside in a bowl.
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Separate the eggs, placing whites in a large bowl and yolks in a separate small bowl.
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Beat the egg whites with a whisk or chopsticks until they form stiff, glossy peaks.
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Gently fold the egg yolks into the whipped whites.
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Add the flour, 1/4 teaspoon of salt, and MSG (if using) to the egg mixture and fold gently until just combined.
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Heat a non-stick skillet over medium heat and add 6 tablespoons of oil.
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Pour the egg batter into the hot pan, spreading it evenly to form a round pie shape.
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Reduce heat to low and fry until the bottom is set and golden, but the top is still slightly moist.
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Evenly sprinkle the prepared meat and vegetable stuffing over the surface of the egg pie.
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Continue frying on low heat until the bottom is deep golden brown and the egg is fully cooked.
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Carefully flip the pie over using a plate or spatula.
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Fry the other side for about 2 minutes until golden brown and heated through.
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Remove from heat and cut the egg pie into wedges or small squares for serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 540.7kcal
- % Daily Value *
- Total Fat 44.2g68%
- Saturated Fat 8.7g44%
- Cholesterol 420.8mg141%
- Sodium 4040.8mg169%
- Total Carbohydrate 8.6g3%
- Dietary Fiber 0.8g4%
- Sugars 2.1g
- Protein 26.8g54%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
This dish is savory, not sweet. It is a popular Chinese street food or home-style snack.
Duck gizzards can be tough; ensure they are pre-cooked and diced very finely for a pleasant texture.
If you cannot find duck gizzards, you can substitute with additional chicken or pork.
Be careful when flipping the egg pie; using a large flat plate to assist can help maintain its shape.
Serve immediately while hot and crispy. Garnish with lettuce leaves if desired.
