Chicken Puree Cauliflower
A Zhejiang-style dish of tender, juicy minced chicken paired with fragrant, delicately soft cauliflower.
Ingredients
Net cauliflower (washed and cut into small florets, blanched in boiling water, then cooled in cold water)
200 g
Chicken puree (loosened with 100 g chicken broth)
100 g
Minced cooked ham
15 g
Refined salt
1.5 g
MSG
2.5 g
Shaoxing wine
2 g
Chicken broth
250 g
Wet starch
30 g
Cooked chicken oil
10 g
Cooked lard
50 g
Instructions
1
Prepare the cauliflower
Wash the cauliflower and cut it into small florets, blanch in boiling water until just cooked, then rinse in cold water to set the color and cool.
2
Loosen the chicken puree
Whisk the chicken puree with 100 g of chicken broth until smooth and pourable.
3
Stir-fry
Place a wok over medium heat until hot, add 25 g of the cooked lard, and heat to about 30% hot (roughly 66°C). Add the cauliflower and briefly stir-fry, pour in the Shaoxing wine, then add the chicken broth. Once it comes to a boil, season with refined salt and MSG, and thicken the sauce with wet starch.
4
Finish the dish
Pour in the loosened chicken puree and gently push it through with a ladle to combine. Drizzle in the remaining 25 g of cooked lard, toss the wok to mix evenly, then transfer to a serving plate. Drizzle with the cooked chicken oil and sprinkle the minced cooked ham on top to finish.
