Chicken Shreds with Pea Sprouts
A classic Sichuan dish that pairs oil-blanched shredded chicken with starch-thickened pea sprouts, offering a fresh, tender and silky smooth taste.
Story
This beloved Sichuan specialty brings together delicately oil-tossed shredded chicken and velvety starch-thickened pea sprouts, creating a dish that is wonderfully fresh, tender and smooth on the palate.
Ingredients
pea shoots (pressed dry of moisture)
400g
shredded chicken
135g
egg white
1 piece
Shaoxing wine
3 teaspoons
wet starch (to be used in batches)
3 teaspoons
pepper powder
1 teaspoon
sesame oil
1 teaspoon
MSG
1 teaspoon
vegetable oil (for oil blanching)
0.5 tablespoon
fine salt
3 teaspoons
vegetable oil (for stir-frying pea shoots)
3 teaspoons
superior stock
1 tablespoon
Instructions
1
Step 1
First, mix the shredded chicken evenly with egg white and wet starch.
2
Step 2
Place oil in the wok and heat to 30% heat. Add the pea shoots that have been pressed dry of excess moisture to the wok, thicken with half of the wet starch, then transfer to a serving plate.
3
Step 3
Add 0.5 tablespoon of oil to the wok, wait until the oil reaches 30% heat, add the shredded chicken and fry gently until cooked through, then pour into a colander to drain excess oil.
4
Step 4
Return the wok to the stove, add Shaoxing wine, pour in stock, sprinkle in refined salt and white pepper, thicken with half of the wet starch, add the cooked shredded chicken to the wok, add hot oil, MSG, and sesame oil, stir to combine evenly, then scrape and pour the mixture over the pea shoots to complete the dish.
