Braised Chicken
A home-style braised dish made with fresh chicken and pork tenderloin as the main ingredients, along with bell peppers and egg whites.
Ingredients
Fresh chicken (remove the comb, clean off dirt, wash and cut into chunks)
500 g
Pork tenderloin (sliced, mixed with egg white and broad bean starch slurry until coated)
100 g
Bell pepper (seeds and stem removed, cut into 3cm cubes)
50 g
Egg whites (cracked into a bowl and beaten)
3
Fine salt
to taste
MSG
to taste
Scallion segments
to taste
Ginger slices
to taste
Garlic cloves (sliced)
to taste
Soy sauce
to taste
Broad bean starch slurry (for velveting and thickening)
to taste
Lard (for stir-frying)
to taste
Instructions
1
Ingredient Preparation
Remove the comb from the fresh chicken, clean off any dirt, wash, and cut into chunks. Remove the seeds and stem from the bell pepper and cut into 3cm cubes. Slice the garlic. Crack the egg whites into a bowl and beat, then add the pork tenderloin slices and broad bean starch slurry and mix until evenly coated.
2
Velvet-Sautéing the Meat
Heat lard in a wok, add the pork tenderloin slices and stir with a ladle to cook through, then scoop them into a strainer to drain. Continue heating the oil until medium-hot, add the chicken chunks and briskly slip-fry briefly, then pour into the strainer to drain.
3
Braising to Finish
Leave a little oil in the wok. First add the garlic slices and briefly fry, then add the ginger slices, scallion segments, and bell pepper cubes and stir-fry. Add the chicken, pork, fine salt, and soy sauce and stir-fry, thicken with the broad bean starch slurry, toss the wok and drizzle with hot lard before plating and serving.
