Yeo Kyung-rae's Bu-yugi
A traditional Chinese dish made by cooking finely ground chicken with egg whites and milk, resulting in a cloud-like, incredibly smooth texture.
Ingredients needed 2 servings
Recipe
Cooking tips
- Removing tendons and excess fat completely during grinding ensures a smooth, lump-free texture.
- Cooking the mixture over too high heat will cause the eggs to become firm; always use very low heat and stir gently to cook slowly.
Recommended for
- Those seeking a mild, non-irritating, easily digestible soft meal suitable for children or elderly individuals.
- Those looking to experience unique and distinctive authentic dishes beyond typical Chinese recipes.
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