Clear Stewed Chicken Fu
A classic Nanjing specialty: chicken pieces stuffed with minced pork are coated in whipped egg-white batter, briefly deep-fried, then gently simmered in a clear broth. The result is a clear, richly flavored soup with a mellow taste.
Ingredients
Boneless chicken leg meat
185 g
Minced ginger
5 g
Lean pork (30% fat, 70% lean, finely chopped into rice-sized pieces)
185 g
Chicken broth
600 g
Rehydrated shiitake mushrooms
60 g
Shaoxing wine
15 g
Sliced cooked ham
60 g
Minced scallion
2.5 g
Egg whites (whipped into foam)
4
Cornstarch
30 g
Salt (divided for use)
1.5 g
Rendered lard (only a small amount is actually used)
750 g
Instructions
1
Prep
Finely chop the pork into rice-sized pieces, place in a bowl, add minced scallion, minced ginger, and 0.5g of salt, then mix well. Lay the chicken leg meat skin-side down on a cutting board, gently tap the meat with a knife once. Evenly spread the minced pork mixture over the chicken. Cross-cut the minced pork layer twice with a knife to bind the pork and chicken tightly together, then cut the chicken into diamond-shaped pieces with 3cm sides.
2
Battering
Pour the egg whites into a shallow dish, whip into a foam using 3 bamboo chopsticks, then mix in the cornstarch until smooth. Fully coat the chicken pieces in the egg foam.
3
Frying and Braising
Heat a wok over high heat, add rendered lard and heat to medium temperature. Add the chicken pieces in 3 batches, frying for about 1 minute per batch until they develop a soft, white crust. Remove with a slotted spoon and drain excess oil. Return the chicken to the wok, add chicken broth, sliced ham, Shaoxing wine, and 1g of salt. Cover the wok, bring to a rolling boil over high heat, then reduce to low heat and simmer for about 25 minutes until the chicken is tender. Add the rehydrated shiitake mushrooms and simmer for an additional 5 minutes before serving.
