Dongxinglou Sauce-Fried Chicken Dices
Traditional Dongxing Lou technique: the chicken is soaked in cold water, coated with egg white, stir-fried with yellow soybean paste and sugar, and cooked in lard.
Ingredients
Chicken breast (skinless, sinew removed, diced, soaked in cold water for 1 hour)
to taste
Egg white (for coating)
to taste
Wet starch (for coating)
to taste
Cooked lard (for stir-frying, plus 15g of sesame oil)
to taste
Sesame oil
15g
Yellow soybean paste (need to fry until moisture evaporates)
to taste
White sugar
to taste
Shaoxing wine
to taste
Ginger juice
to taste
Instructions
1
Prepare the Chicken Dices
Soak the chicken breast in cold water for one hour, then remove the chicken skin and tendon, cut into dice, add egg white and wet starch, and mix with water until evenly coated; set aside to marinate.
2
Oil-Blanch the Chicken
Add cooked lard to the wok, heat the oil over low heat to about 40% hot, add the chicken dices, and when they reach about 60% doneness, remove with a slotted spoon.
3
Stir-Fry the Sauce
Add cooked lard and sesame oil, each 15g, then add the yellow soybean paste and fry until the moisture evaporates. Add white sugar, and once the sugar melts, add Shaoxing wine and ginger juice, stir-frying into a paste.
4
Combine and Serve
Pour in the chicken dices, stir-fry quickly to coat, then transfer to a plate and serve.
