Braised Chicken Breast with Chinese Torreya

Name: Braised Chicken Breast with Chinese Torreya
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Chinese
Ingredients: 500 g Chicken breast (cut into triangular chunks); 15 g Roasted Chinese torreya nuts (peeled, pitted, and outer dark skin removed); 100 g Fresh winter bamboo shoots (broken into chunks and tenderized); 50 g Pre-soaked shiitake mushrooms; 500 g Vegetable oil (for frying); 50 g Rendered lard; 50 g Wet starch (for thickening as needed); 50 g Soy sauce; 50 g White sugar; 4 g Salt; 10 g Cooking wine; 15 g Scallion segments; 15 g Ginger pieces; 5 g MSG; Caramel color, a pinch; 1 kg Chicken broth

Made by braising chicken breast with Chinese torreya nuts and winter bamboo shoots, this dish features a bright ruddy color, tender chicken, and the rich, fragrant flavor of the torreya nuts.

1h 0m

Easy

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Braised Chicken Breast with Chinese Torreya

Ingredients

Chicken breast (cut into triangular chunks) 500 g

Roasted Chinese torreya nuts (peeled, pitted, and outer dark skin removed) 15 g

Fresh winter bamboo shoots (broken into chunks and tenderized) 100 g

Pre-soaked shiitake mushrooms 50 g

Vegetable oil (for frying) 500 g

Rendered lard 50 g

Wet starch (for thickening as needed) 50 g

Soy sauce 50 g

White sugar 50 g

Salt 4 g

Cooking wine 10 g

Scallion segments 15 g

Ginger pieces 15 g

MSG 5 g

Caramel color a pinch

Chicken broth 1 kg

Instructions

Preparation and Frying

Peel the Chinese torreya nuts, remove the pits, and discard the outer dark skin. Break the winter bamboo shoots into chunks and tenderize them. Cut the chicken breast into triangular chunks, add to a wok of vegetable oil heated to 70% of full heat, and fry until golden brown. Remove and drain excess oil. Lightly fry the winter bamboo shoots, then remove and drain excess oil.

Braising

Turn the wok to high heat, add 50g of rendered lard and heat until hot. Add scallion segments and ginger pieces and stir-fry until fragrant. Pour in the soy sauce and cooking wine, then add chicken broth, white sugar, and MSG. Use caramel color to turn the broth a light red. Next, add the fried chicken chunks, Chinese torreya nuts, and winter bamboo shoot chunks. Braise over low heat until the chicken is tender, then thicken the sauce with an appropriate amount of starch as needed.