Chicken Cubes with Crispy Rice

Name: Chicken Cubes with Crispy Rice
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Cuisine: Chinese
Ingredients: 300 g boneless chicken breast (cut into small cubes, marinated); 50 g Japanese short-grain rice (washed, steamed, dried, then fried); 100 g fresh milk; 25 g cooked green peas; 15 g Shaoxing wine (for marinating chicken cubes); 15 g egg white (for marinating); 5 g fine salt; 20 g water starch (for marinating and thickening sauce); 2 g MSG; 500 g rendered lard (actual consumption 50g, for stir-frying); 50 g peanut oil (for frying crispy rice)

A traditional Jiangsu dish: tender stir-fried diced chicken is served atop crispy fried rice puffs, offering a perfect contrast of crispy and tender textures.

1h 0m

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Ingredients

boneless chicken breast (cut into small cubes, marinated) 300 g

Japanese short-grain rice (washed, steamed, dried, then fried) 50 g

fresh milk 100 g

cooked green peas 25 g

Shaoxing wine (for marinating chicken cubes) 15 g

egg white (for marinating) 15 g

fine salt 5 g

water starch (for marinating and thickening sauce) 20 g

MSG 2 g

rendered lard (actual consumption 50g, for stir-frying) 500 g

peanut oil (for frying crispy rice) 50 g

Instructions

Prepare the rice

Wash the Japanese short-grain rice, steam it in a steamer, then set aside to dry.

Marinate the chicken cubes

Cut the boneless chicken breast into small cubes, then marinate with Shaoxing wine, egg white, fine salt, and water starch.

Blanch the chicken cubes in oil

Heat the wok over high heat, add rendered lard and heat to about 40% (approx. 88°C), then add the chicken cubes and stir-fry until cooked through. Remove and drain excess oil.

Stir-fry the chicken cubes

Reheat the wok, add rendered lard, then add the cooked chicken cubes, fresh milk, cooked green peas, Shaoxing wine, fine salt, and MSG. Stir-fry briefly, thicken the sauce with water starch, then drizzle with 15g of rendered lard.

Fry the crispy rice and plate the dish

While cooking the chicken, deep-fry the dried rice in peanut oil until crispy. Place the crispy rice on a plate, then top with the stir-fried chicken cubes to serve.