Blanched Chicken Breast with Red Wine Lees
Red, black, and green hues create a colorful contrast; the chicken slices are crisp on the outside and tender within, infused with a rich red fermented rice (hongzao) flavor.
Ingredients
Chicken breast (skinless, sinew removed, washed, and sliced)
250 g
Red wine lees
to taste
Fresh mushroom slices
to taste
Egg white (beaten)
1
Egg yolk
2
Cooked Jerusalem artichoke
to taste
Shaoxing wine (yellow wine)
to taste
Cucumber
to taste
Salt
to taste
White sugar
to taste
Clear broth
to taste
Water chestnut starch
to taste
Instructions
1
Prepare and marinate
Remove the skin and tendons from the chicken breast, wash it, and cut it into thin slices about 1.5 inches long and 5 fen wide. First toss with salt, then add the beaten egg white and toss again, then add water chestnut starch and toss once more.
2
Blanch in oil
Heat lard (500 g) in a wok over medium-high heat, add the chicken slices and blanch them briefly, then drain them out.
