Corn Chicken Mince
A Western Hubei specialty featuring delicate, snow-white minced chicken that is tender, fresh, and subtly sweet, complemented by the fragrant aroma of puréed corn.
Ingredients
Chicken breast (minced)
200 g
Chicken broth
150 g
Tender corn (washed, ground into paste in a mortar, juice strained through cheesecloth)
100 g
MSG
0.1 g
Cooked ham (cut into small dice)
5 g
Egg whites
5
Fine salt
2 g
Wet starch
20 g
Chopped scallions
2.5 g
Cooked lard
150 g
Minced ginger
2.5 g
Instructions
1
Prepare ingredients
Mince the chicken breast and place it in a bowl. Add the egg whites, MSG, chopped scallions, fine salt, wet starch, and chicken broth, and mix until smooth. Wash the corn, pound it into a paste in a mortar, and strain the juice through a piece of fine cheesecloth. Pour the corn juice into the chicken mince bowl and combine well. Cut the cooked ham into dice about the size of mung beans.
2
Pan-fry to finish
Place a wok over high heat, add the cooked lard, and heat until it reaches about 50% hot. Add the combined corn and chicken mince, spread and stir-fry with a ladle for about half a minute until the paste sets and is cooked through. Transfer to a serving plate, sprinkle the diced ham on top, and serve.
