Agate Chicken Slices

Name: Agate Chicken Slices
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 100 g Chicken breast (sliced into willow-leaf shapes); 2 g Fine salt; 6 Tofu skin (edge tendons removed, stacked, cut into 6 pieces); 2.5 g Gourmet powder (MSG); 15 g Rehydrated shiitake mushrooms (sliced thin); 300 g Clear broth; 2 Peeled water chestnuts (sliced thin); 1 Egg white; 15 g Green vegetables; 20 g Wet starch (5 g for coating chicken, 15 g for thickening); 1 g Scallion whites; 10 g Cooked chicken fat; 2.5 g Shaoxing wine; 750 g (about 100 g absorbed) Cooked pork lard (about 100 g absorbed); 5 g Soy sauce

Chicken breast is sliced into thin willow-leaf shapes and cooked with tofu skin. After frying, the tofu skin takes on an agate-like hue; broth is then poured in with a sizzle. The dish is attractive in form and richly flavored.

40 min

Easy

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Ingredients

Chicken breast (sliced into willow-leaf shapes) 100 g

Fine salt 2 g

Tofu skin (edge tendons removed, stacked, cut into 6 pieces) 6

Gourmet powder (MSG) 2.5 g

Rehydrated shiitake mushrooms (sliced thin) 15 g

Clear broth 300 g

Peeled water chestnuts (sliced thin) 2

Egg white 1

Green vegetables 15 g

Wet starch (5 g for coating chicken, 15 g for thickening) 20 g

Scallion whites 1 g

Cooked chicken fat 10 g

Shaoxing wine 2.5 g

Cooked pork lard (about 100 g absorbed) 750 g (about 100 g absorbed)

Soy sauce 5 g

Instructions

Ingredient Preparation

Slice the chicken breast into willow-leaf pieces and put in a bowl. Add the egg white and fine salt, beat until sticky, then coat evenly with 5 g of wet starch. Slice the water chestnuts and shiitake mushrooms into thin pieces. Remove the edge tendons from the tofu skin, stack them neatly, and cut into 6 portions.

Velveted Stir-Fried Chicken

Place a wok over medium heat, add 250 g of cooked pork lard, and bring to about 30% hot. Drop in the chicken slices and stir to separate them; once they turn jade-white, pour them into a strainer and drain off the oil. Leave about 10 g of base oil in the wok, stir-fry the scallion whites to release aroma, then add the clear broth, Shaoxing wine, 1.5 g of fine salt, and soy sauce, and add the shiitake and water chestnut slices. Once it boils, skim off the foam, add the gourmet powder, and thicken with 15 g of wet starch to a thin glaze. Return the chicken slices along with the green vegetables, drizzle in the cooked chicken fat, toss to combine, and transfer to a serving bowl.

Crispy Tofu Skin

Place a wok over medium heat, add 750 g of cooked pork lard, and heat to about 50% hot. Add the tofu skin and deep-fry until golden and crisp, then lift out with a strainer and place into a lotus-leaf bowl. Bring the bowl of chicken and the tofu skin to the table together, and at the moment of serving pour the hot chicken broth into the lotus-leaf bowl in front of the guests so it sizzles appealingly.