Chicken Purée Egg

Name: Chicken Purée Egg
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 75 g Young chicken breast (main ingredient, minced into paste); 38 g Pork belly (main ingredient, minced into paste); 7 Egg whites (1 used for mixing the chicken paste, 6 used for whipping into stiff peaks); 15 g Cooked shredded ham (auxiliary ingredient); 15 g Soaked shredded shiitake mushrooms (auxiliary ingredient); 5 g Shredded leafy vegetable (auxiliary ingredient); 15 g Shaoxing wine (5g used for the chicken paste, 10g used for the sauce); 4 g Refined salt (3g used for the chicken paste, 1g used for the sauce); 1 g MSG (0.5g used for the chicken paste, 0.5g used for the sauce); 150 g Chicken broth (used for making the thickening sauce); 15 g Water starch (used for thickening); 5 g Rendered chicken oil (used for drizzling over the dish); 1000 g Rendered lard (approx. 75g consumed, used for frying the chicken paste eggs)

A traditional Jiangsu dish made by combining minced chicken breast with egg whites to form egg-shaped pieces. The finished dish is snow-white, tender as tofu, and melts in the mouth.

35 min

Easy

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Ingredients

Young chicken breast (main ingredient, minced into paste) 75 g

Pork belly (main ingredient, minced into paste) 38 g

Egg whites (1 used for mixing the chicken paste, 6 used for whipping into stiff peaks) 7

Cooked shredded ham (auxiliary ingredient) 15 g

Soaked shredded shiitake mushrooms (auxiliary ingredient) 15 g

Shredded leafy vegetable (auxiliary ingredient) 5 g

Shaoxing wine (5g used for the chicken paste, 10g used for the sauce) 15 g

Refined salt (3g used for the chicken paste, 1g used for the sauce) 4 g

MSG (0.5g used for the chicken paste, 0.5g used for the sauce) 1 g

Chicken broth (used for making the thickening sauce) 150 g

Water starch (used for thickening) 15 g

Rendered chicken oil (used for drizzling over the dish) 5 g

Rendered lard (approx. 75g consumed, used for frying the chicken paste eggs) 1000 g

Instructions

Prepare the chicken paste

Mince the chicken breast and pork belly separately into a fine paste, add them to a bowl, then mix in 5g Shaoxing wine, 3g refined salt, 0.5g MSG, and 1 egg white until a smooth chicken paste forms.

Whip the egg whites

Place 6 egg whites in a mixing bowl and whip until stiff peaks form. First, scoop 3 tablespoons of the whipped egg whites into the chicken paste and mix thoroughly, then add the remaining whipped egg whites and blend until evenly combined.

Fry the chicken paste eggs

Heat a wok over the stove, add rendered lard, and heat to low temperature (approximately 40% of maximum heat). Use a spoon to scoop the chicken paste into the wok in batches, shaping each portion into an egg form. Gently stir with chopsticks until the outer surface of the chicken paste sets, then lift each piece out with chopsticks and place on a colander to drain excess oil. Once all portions are fried, move the same wok to low heat, add the fried chicken paste eggs back in, and gently toss to heat evenly (keep the oil temperature between 30-40% of maximum to ensure the chicken paste eggs remain white and do not turn yellow).

Finish the dish

Place another wok over high heat, add 25g rendered lard, pour in the chicken broth, then add 10g Shaoxing wine, 1g refined salt, 0.5g MSG, followed by the shredded ham, shiitake mushrooms, and leafy vegetables. Bring to a boil, then thicken the sauce with water starch. At the same time, lift the chicken paste eggs out of the colander with a slotted spoon, add them to the wok and gently toss, drizzle in 25g more rendered lard, then slide the mixture onto a serving plate and drizzle with rendered chicken oil to serve.