Fermented Rice Wine–Sautéed Three Whites
This iconic classic Shandong dish boasts a pale milky white hue, a soft, tender texture, and a rich, fragrant aroma of fermented rice sauce.
Ingredients
Chicken breast (tendons removed, sliced thinly)
100 g
Mandarin fish fillet (sliced)
125 g
Winter bamboo shoots (sliced)
50 g
Fermented rice wine
85 g
Egg white
25 g
Ginger juice
10 g
Rendered pork lard (actual use 50 g)
250 g
Chicken broth
200 g
Wet starch
50 g
Fine salt
1.5 g
Sugar
20 g
Chicken fat
25 g
Instructions
1
Prepare the ingredients
Remove the tendons from the chicken breast and slice it into thin pieces about 3 cm long. Slice the mandarin fish into pieces 3 cm long, 2 cm wide, and 0.2 cm thick. Place the chicken slices and fish slices in two separate bowls, add egg white and wet starch to coat evenly, and set aside. Cut the winter bamboo shoots into slices and blanch in boiling water.
2
Slip-fry in oil
Heat the rendered pork lard in a wok to about 40% hot (roughly 120 °C). Slip the fish slices into the wok one by one, cook through, and remove. Then add the chicken slices, separate them with chopsticks and cook until just done. Pour everything into a colander to drain off the oil.
3
Finish the sauce and combine
Place the wok over heat, add the chicken broth, fine salt, MSG, sugar, and ginger juice. Once it comes to a boil, skim off the foam. Add the bamboo shoots, fish slices, and chicken slices. When the liquid barely returns to a boil over low heat, immediately add the fermented rice wine. Shift to high heat, drizzle in the wet starch, add pork lard along the edge of the wok, give the wok a big flip to turn the contents over, drizzle with chicken fat, and slide the dish onto a serving plate. Serve immediately.
