Bouquet Chicken

Name: Bouquet Chicken
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Ingredients: 400 g chicken breast (tendons and skin removed, cut into 5cm long strips, divided into 24 portions); 80 g cured ham (cut into fine strips, divided into 24 portions); 2 large green bell pepper (cut into fine strips, divided into 24 portions); 4 rehydrated large shiitake mushrooms (cut into fine strips, divided into 24 portions); 120 g egg white (for batter); 800 g vegetable oil (for gentle cooking); 25 g Shaoxing rice wine (for marinating and sauce thickening); 5 g salt; 5 g MSG; 10 g wet cornstarch (for batter and sauce thickening); 40 g chicken broth; a pinch sugar (mentioned in steps, no specific amount listed in ingredients)

Shredded chicken is rolled with ham, green pepper, and shredded shiitake mushrooms into a bouquet shape, blanched in warm oil, then finished with a starch glaze. The dish has an elegant, attractive presentation with tender, fresh, and fragrant flavors.

40 min

Easy

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Ingredients

chicken breast (tendons and skin removed, cut into 5cm long strips, divided into 24 portions) 400 g

cured ham (cut into fine strips, divided into 24 portions) 80 g

large green bell pepper (cut into fine strips, divided into 24 portions) 2

rehydrated large shiitake mushrooms (cut into fine strips, divided into 24 portions) 4

egg white (for batter) 120 g

vegetable oil (for gentle cooking) 800 g

Shaoxing rice wine (for marinating and sauce thickening) 25 g

salt 5 g

MSG 5 g

wet cornstarch (for batter and sauce thickening) 10 g

chicken broth 40 g

sugar (mentioned in steps, no specific amount listed in ingredients) a pinch

Instructions

Knife Work and Marinating

Remove tendons and skin from the chicken breast, cut into fine strips approximately 5cm long, divide into 24 portions (about 6 strips per portion), and season each portion with rice wine, salt, and MSG. Cut the ham, green bell pepper, and shiitake mushrooms into fine strips separately, and divide each into 24 portions.

Shaping

Mix wet cornstarch and egg white into a smooth batter. Take one portion of chicken strips, coat evenly with the egg batter, then place one portion each of ham strips, shiitake strips, and green pepper strips side by side at one end of the chicken strip. Roll the chicken strip up tightly, leaving the three mixed strips exposed at one end, and a round, solid chicken roll at the other end to form a "bouquet". Repeat this process for all remaining portions.

Gentle Cooking

Heat a wok over high heat, add vegetable oil and heat to 40-50% of its smoking point. Add the bouquet bundles and gently fry until cooked through, then remove and drain excess oil.

Sauce Coating and Plating

Return the wok to the heat, add MSG, sugar, salt, rice wine, and chicken broth, bring the mixture to a boil, then thicken the sauce with wet cornstarch. Add the cooked bouquet chicken to the wok, toss gently a few times to coat evenly, drizzle with a small amount of oil, and serve.