Chicken Porridge with Bok Choy Hearts

Name: Chicken Porridge with Bok Choy Hearts
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 200 g Raw chicken breast (finely minced); 50 g Baby bok choy hearts; 50 g Cooked pork fat (finely minced); 25 g Cooked ham; 30 g Egg whites (beaten until foamy); 15 g Scallions; 15 g Ginger; 5 g Salt; 25 g Dry starch; 20 g Shaoxing wine; 2 g MSG; 35 g Rendered pork lard; 150 g Chicken consommé; to taste Cold chicken broth (not listed in ingredients, mentioned in steps); to taste Scallion-ginger juice (not listed in ingredients, mentioned in steps)

The chicken porridge is snow-white and the choy sum jade-green—verdant treasure cradled in pale jade. Fresh and light on the palate, it makes a fine dish for early winter.

40 min

Easy

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Ingredients

Raw chicken breast (finely minced) 200 g

Baby bok choy hearts 50 g

Cooked pork fat (finely minced) 50 g

Cooked ham 25 g

Egg whites (beaten until foamy) 30 g

Scallions 15 g

Ginger 15 g

Salt 5 g

Dry starch 25 g

Shaoxing wine 20 g

MSG 2 g

Rendered pork lard 35 g

Chicken consommé 150 g

Cold chicken broth (not listed in ingredients, mentioned in steps) to taste

Scallion-ginger juice (not listed in ingredients, mentioned in steps) to taste

Instructions

Prepare the chicken paste

Finely mince the chicken breast and pork fat separately, place them together in a bowl, add cold chicken broth, scallion-ginger juice, Shaoxing wine, salt, and dry starch, and mix until evenly combined. Beat the egg whites until foamy, then fold gently into the chicken mixture.

Prepare the bok choy

Heat a wok over high heat and add the rendered pork lard. When the oil reaches about 60% hot (roughly 180°F / medium-hot), add the bok choy hearts and briefly stir-fry. Pour in the chicken consommé, add salt and MSG, bring to a boil, then drain the vegetables through a colander.