Phoenix Eye Fruit looks similar to chestnuts, so many people confuse the two. Although they have a similar appearance, Phoenix Eye Fruit has a better taste. What do you know about Phoenix Eye Fruit? Let's find out together with the editor!
Methods of Consuming Phoenix Eye Fruit
The edible part of Phoenix Eye Fruit is its kernel, and there are various ways to consume it. It can be steamed, boiled, roasted, candied, or braised.
After boiling, the kernel of Phoenix Eye Fruit is peeled, removing the black outer skin and the light brown translucent middle skin, revealing the light or creamy-white kernel.
The peeled kernel is soft and white, resembling a small bird's egg. It is delicate and beautiful, with a flavor similar to chestnuts. It has a mild and fragrant taste, and the texture is more juicy and succulent than chestnuts.
Consuming Phoenix Eye Fruit
[Phoenix Eye Fruit Braised Chicken]
1. Take a free-range chicken, wash and cut it into small pieces. Marinate it with salt, sugar, and rice wine to remove the gamey smell.
2. Peel the outer shell of half a catty (approximately 250g) of Phoenix Eye Fruit, tear off the brown membrane, and wash the remaining creamy-white kernels. Cook them until tender.
3. Heat oil in a pan, add ginger slices and spring onion to stir-fry until fragrant, then add the chicken pieces and stir-fry until they change color.
4. Add the Phoenix Eye Fruit to the chicken and simmer for 15 minutes.
The texture of Phoenix Eye Fruit is similar to chestnuts, but it is softer and more glutinous. It has the sweetness of chestnuts, combined with the tender and chewy texture of chicken. The dish is fragrant, tender, smooth, and not greasy.
In addition to braised chicken, Phoenix Eye Fruit can also be paired with fatty ingredients such as pork belly, roasted pork, duck meat, and abalone for simmering.
[Phoenix Eye Fruit Braised Spare Ribs]
Ingredients: Phoenix Eye Fruit, spare ribs, ginger, garlic, dark soy sauce, soy sauce, rock sugar
Method:
1. Blanch the Phoenix Eye Fruit in boiling water, remove the black hard shell and the outer membrane. Marinate the spare ribs with salt, oil, cornstarch, and ginger for a while. Blanch the spare ribs to remove the blood foam.
2. Stir-fry the ginger and garlic in hot oil, add the spare ribs and stir-fry, then add the Phoenix Eye Fruit and continue frying until the spare ribs turn slightly golden. Add warm water, enough to cover the ingredients. The water should not be too little, and a longer simmering time will enhance the flavor.
3. Add a little dark soy sauce, soy sauce, and rock sugar to season. Cover the pot and simmer over low heat for about 20-25 minutes, until the sauce has thickened. Add a little salt and oyster sauce.
4. Finally, turn up the heat to reduce the sauce and add scallions. Then it can be plated.
