Chicken, Ham and Fish Lip

Name: Chicken, Ham and Fish Lip
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 300 g soaked fish lip; 6 g refined salt; 100 g chicken breast (sliced thin); 2.5 g MSG; 30 g cooked ham slices; 300 g clear broth; 5 g green vegetables; 1 egg white; 10 g scallion sections; 30 g wet starch; 5 g ginger juice water; 10 g cooked chicken oil; 5 g Shaoxing wine; 250 g cooked lard

A classic Zhejiang banquet dish made with chicken breast, Jinhua ham, and fish lips.

45 min

Easy

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Ingredients

soaked fish lip 300 g

refined salt 6 g

chicken breast (sliced thin) 100 g

MSG 2.5 g

cooked ham slices 30 g

clear broth 300 g

green vegetables 5 g

egg white 1

scallion sections 10 g

wet starch 30 g

ginger juice water 5 g

cooked chicken oil 10 g

Shaoxing wine 5 g

cooked lard 250 g

Instructions

Fish Lip Preparation

Rinse the fish lip in cold water twice, cut into diagonal pieces 5 cm long and 2 cm wide, blanch in boiling water to remove fishy odor.

Chicken Marination

Slice the chicken breast into thin pieces, add 1 g of refined salt and egg white, knead until sticky, then mix evenly with 5 g of wet starch.

Stir-frying Chicken Slices

Place a wok over high heat, add cooked lard, heat to 40% temperature, pour in the chicken slices and stir-fry to separate them, when they turn jade white, pour into a colander to drain excess oil.

Braising

Leave 50 g of base oil in the original wok, add scallion sections, stir-fry until fragrant, then add Shaoxing wine and clear broth to bring to a boil; remove the scallion sections, add the fish lip and ginger juice water, bring to a boil again, skim off any foam, add 5 g of refined salt and MSG, use 25 g of wet starch to make a thin thick sauce, add the chicken slices, ham slices and blanched green vegetables, pour 25 g of cooked lard along the edge of the wok and swirl the wok. Transfer to a serving plate, then drizzle with cooked chicken oil to finish.