Braised Golden and Silver Shreds

Name: Braised Golden and Silver Shreds
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 150 g Chicken breast (cut into shreds); 75 g Fine ham (cut into shreds); 1 Egg white; 5 g Pea shoots (washed); 30 g Wet starch (part used for coating); 500 g Cooked pork lard (about 50 g actually used); 15 g Shaoxing wine; 3 g Fine salt (part used for coating); 1.5 g MSG; 300 g Clear broth

A traditional Zhejiang soup dish of shredded chicken and ham braised together, with harmonious colors and a rich, mellow broth.

25 min

Easy

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Ingredients

Chicken breast (cut into shreds) 150 g

Fine ham (cut into shreds) 75 g

Egg white 1

Pea shoots (washed) 5 g

Wet starch (part used for coating) 30 g

Cooked pork lard (about 50 g actually used) 500 g

Shaoxing wine 15 g

Fine salt (part used for coating) 3 g

MSG 1.5 g

Clear broth 300 g

Instructions

Coating the chicken shreds

Cut the chicken breast into shreds, place in a bowl, evenly marinate with 1.5 g fine salt, then add the egg white and 10 g wet starch and mix well to coat.

Preparing the supporting ingredients

Cut the cooked ham into shreds, wash the pea shoots, and set them aside.

Slip-frying the chicken shreds

Place the wok over medium heat, lubricate the pot with oil, then add the pork lard and heat to about 30% hot (around 66 °C). Add the chicken shreds and quickly separate them; when they turn white, pour them into a strainer to drain off the oil.

Braising and finishing

Leave 10 g of oil in the wok, add the clear broth, Shaoxing wine, fine salt, and MSG, then thin the wet starch with water into a light sauce. Pour in the chicken shreds and ham shreds together, lay the pea shoots on top, gently push with a ladle to combine, drizzle with chicken oil, then transfer to a soup plate to serve.