Egg White Chicken Slices

Name: Egg White Chicken Slices
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 100 g chicken tender (tenderloin); 200 g egg white; 2 peeled water chestnut; 10 g green peas; 100 g chicken stock; 30 g cornstarch; 10 g cooking wine; 5 g MSG; 2 g salt; 750 g lard (using 60 g); to taste ginger water (mentioned in steps)

Delicate in flavor with a smooth, tender texture. The egg-white-coated chicken slices resemble lotus blossoms, making this a gentle dish well suited to both young children and older diners.

35 min

Easy

0 favorites

Ingredients

chicken tender (tenderloin) 100 g

egg white 200 g

peeled water chestnut 2

green peas 10 g

chicken stock 100 g

cornstarch 30 g

cooking wine 10 g

MSG 5 g

salt 2 g

lard (using 60 g) 750 g

ginger water (mentioned in steps) to taste

Instructions

Prepare the chicken paste

Remove the tendons from the chicken tenders, wash, and mince into a fine paste. Add a small amount of cold stock to loosen it, then mix in the egg whites, ginger water, and cornstarch until smooth. Stir in the minced water chestnuts and set aside. Shell the peas, blanch them in boiling water, and set aside.

Sliding-fry in oil

Heat the wok and add the lard. When the oil reaches about 40-50% hot (roughly 120-140°C), drop the chicken paste into the oil one half-spoonful at a time. When each slice floats to the surface, scoop it out with a strainer and drain off the excess oil.

Braise and toss

In a wok, combine the chicken stock, salt, MSG, and peas. Thicken with a medium-bodied cornstarch slurry, then add the oil-blanched chicken slices. Simmer and toss over low heat, flip the wok to coat evenly, and serve immediately.