Enoki Mushroom Chicken Shreds

Name: Enoki Mushroom Chicken Shreds
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 150 g raw chicken breast (shredded, mixed with egg white and water starch); 75 g Enoki mushrooms (blanched in hot water); 500 g lard (for shallow frying); 10 g Shaoxing rice wine; 2 g salt; 2 g MSG; 25 g water starch (for coating chicken shreds); a pinch shredded scallion; a pinch garlic sprout segments; a pinch ginger juice; 1 egg white (for marinating chicken shreds); to taste shredded carrot (to taste)

Shredded chicken, lightly coated in a thin batter and quickly seared in oil, is stir-fried over high heat with blanched enoki mushrooms to yield a brightly colored, tender dish.

25 min

Easy

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Ingredients

raw chicken breast (shredded, mixed with egg white and water starch) 150 g

Enoki mushrooms (blanched in hot water) 75 g

lard (for shallow frying) 500 g

Shaoxing rice wine 10 g

salt 2 g

MSG 2 g

water starch (for coating chicken shreds) 25 g

shredded scallion a pinch

garlic sprout segments a pinch

ginger juice a pinch

egg white (for marinating chicken shreds) 1

shredded carrot (to taste) to taste

Instructions

Preparation

Shred the raw chicken, coat with egg white, then mix in water starch; blanch the Enoki mushrooms in hot water.

Shallow fry the chicken shreds

Heat a wok over high heat, add lard, heat to 40% of its smoking point, add the chicken shreds, stir with chopsticks until cooked through, then remove and drain the excess oil.

Stir-fry

Heat the wok over high heat, add a small amount of base oil, first add shredded scallion, then add Enoki mushrooms, followed by rice wine, MSG, salt, and a little ginger juice. Quickly add the chicken shreds, stir-fry vigorously, then add garlic sprout segments and serve.