Braised Double Chicken Shreds

Name: Braised Double Chicken Shreds
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Chinese
Ingredients: 80 g raw chicken breast (washed, cut into shreds); 60 g smoked chicken shreds (cut into shreds); 30 g fresh peas; 30 g egg white; 600 g lard (approximately 45 g actually consumed); 160 g chicken broth; 16 g wet cornstarch (thinned; 8 g for marinating, remainder for thickening); 16 g scallion oil; 10 g cooking wine; 5 g soy sauce; 2 g salt; 2 g MSG

Silvery red in color, with the two shredded ingredients blending together; tender yet firm in texture, with a fresh, fragrant aroma.

30 min

Easy

0 favorites

Ingredients

raw chicken breast (washed, cut into shreds) 80 g

smoked chicken shreds (cut into shreds) 60 g

fresh peas 30 g

egg white 30 g

lard (approximately 45 g actually consumed) 600 g

chicken broth 160 g

wet cornstarch (thinned; 8 g for marinating, remainder for thickening) 16 g

scallion oil 16 g

cooking wine 10 g

soy sauce 5 g

salt 2 g

MSG 2 g

Instructions

Prepare the chicken

Wash the raw chicken breast, cut it into thin shreds, and place in a bowl. First add the egg white, then add the thinned wet cornstarch (8 g), and mix well. Cut the smoked chicken into shreds and set aside.

Blanch the raw chicken shreds

Pour the lard into a wok and heat to medium-hot (about 4–5 cheng) over high heat. Add the raw chicken shreds and slide them apart, then remove and drain off the oil.

Blanch the peas

Blanch the fresh peas briefly in boiling water, then remove and drain.

Braise and finish

Place the wok over high heat and pour in the chicken broth. Add the smoked chicken shreds, cooking wine, salt, soy sauce, and MSG. Once it comes to a boil, adjust the color and flavor, thicken lightly with the remaining wet cornstarch, then add the blanched raw chicken shreds and peas, stir evenly, drizzle in the scallion oil, and serve.