Chicken Oil Celtuce Stems

Name: Chicken Oil Celtuce Stems
Prep time: 8 min
Cook time: 12 min
Total time: 20 min
Ingredients: 400 g fresh celtuce stems (cut into 6 cm long, 2.8 cm wide strips); 2 g fine salt; 2.5 g MSG (monosodium glutamate); 30 g wet cornstarch; 25 g cooked chicken oil; 25 g clear broth; 750 g cooked pork lard

A Zhejiang-style dish where tender lettuce is prepared in the meat-cooking style, finished with golden, glossy chicken oil and a smooth, savory sauce.

20 min

Easy

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Ingredients

fresh celtuce stems (cut into 6 cm long, 2.8 cm wide strips) 400 g

fine salt 2 g

MSG (monosodium glutamate) 2.5 g

wet cornstarch 30 g

cooked chicken oil 25 g

clear broth 25 g

cooked pork lard 750 g

Instructions

Cutting

Cut the celtuce stems into strips 6 cm long and 2.8 cm wide.

Softening the Stems

Heat a wok over medium heat and add the pork lard. When the oil reaches about 30% hot (approximately 66 °C), add the celtuce strips and move the wok to low heat to 'nurture' (slow-cook) them until tender and soft. Pour into a strainer to drain off the oil, then rinse the surface oil off with boiling water.

Thickening the Sauce

Return the celtuce stems to the wok, add the clear broth, and bring to a boil. Add the fine salt and MSG, thicken lightly with wet cornstarch, drizzle in the cooked chicken oil, and plate to finish.