Chicken Puree with Golden Shredded Bamboo Shoots
Braise julienned winter bamboo shoots in chicken broth, then stir-fry with chicken purée until golden and fluffy.
Ingredients
Boneless chicken breast (pounded to a paste with the back of a knife)
125 g
Fresh winter bamboo shoots (shredded)
250 g
Pork fatback (pounded to a paste with the back of a knife)
75 g
Egg whites
6
Cooked ham (finely chopped)
25 g
Salt
to taste
Chicken broth
to taste
Water starch
to taste
MSG
to taste
Cooked lard
to taste
Instructions
1
Step 1
Shred the fresh winter bamboo shoots. Pound the boneless chicken breast and pork fatback into a fine paste using the back of a knife. Place egg whites in a bowl, add salt, MSG, and water starch, stir to combine, then add the meat paste and stir again to form a smooth chicken puree batter.
2
Step 2
Add chicken broth and bamboo shoot shreds to a pot, simmer over low heat for 20 minutes until all the broth is fully absorbed by the shoots, then transfer the mixture to the bowl of chicken puree batter and mix evenly. Heat a wok over high heat, add cooked lard and heat until it reaches approximately 80% of its smoking point, pour in the mixed bamboo shoot chicken puree batter, stir-fry for 3 minutes, then transfer to a serving plate and sprinkle with finely chopped ham before serving.
