Poach orange peel in boiling water for 10-15 seconds. Also poach lap cheong for 1-2 minutes.
Julienne then mince orange peel and kaffir lime leaves finely. Cut candied winter melon and ginger into thin strips then dice into small pieces.
Cut lap cheong into thin strips then dice into small cubes. Cut pork floss into short pieces and shred roasted chicken into thin strips, if using.
Add cashew to a food processor and pulse a couple of times. Then add all remaining nuts and pulse a few more times.
Add a bit of oil to a pan over medium heat. Then add roasted chicken and lap cheong, stir and cook briefly until fragrant.
Add all other ingredients: pork floss, mixed nuts, candied fruits, orange peel and kaffir lime leaves to the pan. Stir to distribute all ingredients evenly in the mixture.
Add 2 tablespoons of water to the pan, stir to combine. Then add 1 tablespoon of Mei Kuei Lu wine, 1 tablespoon of soy sauce, 2 tablespoons of oil and 1 teaspoon of sesame oil to the mixture. Stir to combine thoroughly. You can taste and adjust the flavorings to taste.
Add 2 tablespoons of glutinous rice flour to the pan. Stir to combine thoroughly. The filling should stick to itself (not tightly, but not too loosely) when you press it together. If it does not stick, you can add a bit more oil and glutinous rice flour. Transfer to a plate to cool.
Place salted duck egg yolks in a heat-proof plate and mix gently with 2 teaspoons of Mei Kuei Lu wine and 1/2 teaspoon of sesame oil. Cover and steam for 7 minutes, then set aside to cool.
Prepare a scale with a piece of plastic wrap on top. Place about 20-25 grams (0.7-0.9 oz) of filling on top of the plastic wrap, then place a salted egg yolk, and top with enough filling so that the total weight is 60 grams (2.1 oz). Wrap the plastic wrap around the filling, twist, turn and apply pressure to form the filling into a small ball. You can watch this step in the video. Continue with the remaining filling. We will need 8 small balls of filling.