Coral Chicken Dices
Stir-fry diced chicken with carrot purée, thicken with the sauce, and finish until bright and coral-red.
Ingredients
Chicken breast (diced)
400 g
Carrot (washed and scraped into a paste with chopsticks; discard the yellow core)
200 g
Egg white
25 g
Fine salt
1 tsp
Cooking wine
2 tsp
MSG
1/2 tsp
Sesame oil
1/2 tsp
Dry cornstarch
5 tsp
Cornstarch slurry
1 tbsp
Stock
1 tbsp
Instructions
1
Step 1
Dice the chicken breast. Wash the carrots and scrape them into a paste with chopsticks; discard the yellow core.
2
Step 2
Mix the egg white with the dry cornstarch to form an egg-white cornstarch slurry.
3
Step 3
Season the chicken dice with the fine salt and cooking wine, then coat with the egg-white cornstarch slurry and toss until evenly combined.
4
Step 4
In a bowl, combine the fine salt, cooking wine, MSG, sesame oil, cornstarch slurry, and stock to make a sauce.
5
Step 5
Place a wok over high heat, add vegetable oil and heat to about 40% hot, then add the chicken dice and gently pull them apart. Add a little more oil along with the carrot paste and stir-fry until the oil turns red, then add the chicken dice and toss together. Pour in the prepared sauce, reduce until glossy and the oil separates, then serve.
