Chicken and Tripe Quick-Fry
Shandong-style Chicken Stir-Fry features a pristine white color, with crispy-tender tripe and fragrant chicken, offering a uniquely distinctive flavor.
Ingredients
Chicken breast (remove tendons, slice into 3.3 cm pieces)
750 g
Pork tripe (use tripe head, remove fat skin, score with crosshatch)
30 g
Egg (about 50 g, use the egg white)
1
Fine salt
4 g
Baking soda
3 g
Shaoxing wine
20 g
MSG
1 g
Wet cornstarch
25 g
Rendered pork fat (lard)
100 g
Garlic (minced)
3 g
Instructions
1
Prep and Marinate
Remove the tendons from the chicken breast and slice it into 3.3 cm pieces. Add the egg white, fine salt, and wet cornstarch, and toss until evenly coated. For the pork tripe head, remove the fat skin, slice into 0.7 cm thick pieces, score the surface with a 0.3 cm wide crosshatch pattern, then make parallel straight cuts about 1/2 the depth of the piece every 0.3 cm on the back. Cut into 1.3 cm cubes, soak in baking soda and warm water for 5 minutes, then rinse thoroughly to remove the alkaline taste.
2
Make the Sauce
In a bowl, combine the clear broth, Shaoxing wine, MSG, wet cornstarch, and fine salt to make a sauce; set aside.
3
Blanch and Flash-Fry
Place a wok over high heat, add the rendered pork fat, and heat to about 50% hot (around 110 °C). Add the chicken slices, spread them out, poach through briefly, then remove and drain. Blanch the tripe cubes in boiling water for a moment, then immediately dip them into 90% hot oil (about 198 °C) for roughly 3 seconds, and drain in a colander.
4
Stir-Fry and Finish
Leave a little oil in the wok and stir-fry the minced garlic until fragrant. Add the chicken slices and tripe, quickly pour in the sauce, and toss briskly so the sauce evenly coats the main ingredients. Transfer to a plate and serve immediately.
