Braised Chicken Shreds with Dried Scallops

Name: Braised Chicken Shreds with Dried Scallops
Ingredients: 1 liang Rehydrated dried scallops; 2 liang Raw chicken breast (cut into fine shreds); 3 fen Ham (cut into small diamond-shaped slices); 3 fen Bok choy (cut into small diamond-shaped slices); 3 fen Rehydrated bamboo shoots (cut into small diamond-shaped slices); 3 fen Rehydrated shiitake mushrooms (cut into small pieces); 3 fen Minced ginger; 0.5 Egg white; 3 fen Shaoxing wine; 3 fen Sichuan peppercorn water; 4 fen Refined salt; 4 fen MSG; 1 liang Lard; 8 qian Wet starch; 8 liang Stock

A braised soup dish made with dried scallops, shredded chicken, and other ingredients, featuring a velvety white broth with evenly thickened sauce and a savory, umami-rich flavor.

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Braised Chicken Shreds with Dried Scallops

Ingredients

Rehydrated dried scallops 1 liang

Raw chicken breast (cut into fine shreds) 2 liang

Ham (cut into small diamond-shaped slices) 3 fen

Bok choy (cut into small diamond-shaped slices) 3 fen

Rehydrated bamboo shoots (cut into small diamond-shaped slices) 3 fen

Rehydrated shiitake mushrooms (cut into small pieces) 3 fen

Minced ginger 3 fen

Egg white 0.5

Shaoxing wine 3 fen

Sichuan peppercorn water 3 fen

Refined salt 4 fen

MSG 4 fen

Lard 1 liang

Wet starch 8 qian

Stock 8 liang

Instructions

Preparation

Break the rehydrated dried scallops into small pieces. Cut the raw chicken breast into fine shreds and mix evenly with egg white and wet starch. Cut the ham, bok choy, and bamboo shoots into small diamond-shaped slices. Cut the shiitake mushrooms into small pieces.

Velveting the chicken shreds

Heat lard in a wok. When the oil reaches about 50% hot, add the chicken shreds and gently separate them with chopsticks. Once cooked, drain in a colander.

Braising

Add stock to the wok, then add minced ginger, Shaoxing wine, Sichuan peppercorn water, refined salt, dried scallops, chicken shreds, shiitake mushrooms, bok choy, bamboo shoots, and ham. Once the soup comes to a boil, skim off the foam, add MSG, thicken with wet starch, drizzle with hot oil, and serve in a soup bowl.