Chicken Stir-fry
Beijing-style dish: starch-coated chicken and pork tenderloin cubes are briefly passed through hot oil, then quickly tossed with a special yellow sauce until evenly coated.
Ingredients
Chicken breast (skin and tendons removed, cut into large cubes, marinated with starch)
125 g
Pork tenderloin (skin and tendons removed, cut into large cubes, marinated with starch)
150 g
Egg white (beaten, used for marinating and starch coating)
1
Scallions
40 g
Garlic slices
10 slices
Pickled cucumber
a pinch
Shaoxing wine
a pinch
Salt
a pinch
MSG
a pinch
Water chestnut flour (wet, for marinating and thickening)
a pinch
Clear soup
85 g
Lard (used for stir-frying)
30 g
Instructions
1
Step 1
Remove skin and tendons from chicken breast and pork tenderloin, cut each into large cubes separately; beat egg white, then mix the chicken cubes and pork cubes with it, then coat with wet water chestnut flour.
2
Step 2
Combine pickled cucumber, scallions, garlic slices, salt, wine, wet water chestnut flour, clear soup, and MSG in a bowl (make it thick); this is called yellow sauce.
3
Step 3
Heat lard in a pan, add chicken cubes and fry until half-cooked, then remove and drain in a colander.
4
Step 4
Place the pan over high heat, add lard (30 g). When the oil is not too hot, add chicken and pork cubes, then immediately add the yellow sauce. Stir a few times to coat the cubes completely, then transfer to a serving plate. (The sauce must fully coat the cubes, otherwise it will separate.)
