Float-Fried Chicken Slices (Fu You Ji Pian)

Name: Float-Fried Chicken Slices (Fu You Ji Pian)
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Cuisine: Chinese
Ingredients: 750 g Chicken tenderloin (trim away fat, skin and white tendons, pound into a fine paste with the back of a knife); 1 Egg (use only the egg white); 25 g Winter bamboo shoots (cut into small diamond-shaped slices); 15 g Green peas; 3 g Fine salt; 25 g Shaoxing wine; 25 g Wet cornstarch; 500 g (actually uses 75 g) Lard (cooked lard, reserve 75 g for actual use); Minced scallion, to taste; Minced ginger, to taste; Clear broth, to taste; MSG, to taste

A classic Shandong dish featuring a pristine white color, tender silky texture, a clear translucent sauce, and a savory, well-balanced flavor.

35 min

Easy

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Float-Fried Chicken Slices (Fu You Ji Pian)

Ingredients

Chicken tenderloin (trim away fat, skin and white tendons, pound into a fine paste with the back of a knife) 750 g

Egg (use only the egg white) 1

Winter bamboo shoots (cut into small diamond-shaped slices) 25 g

Green peas 15 g

Fine salt 3 g

Shaoxing wine 25 g

Wet cornstarch 25 g

Lard (cooked lard, reserve 75 g for actual use) 500 g (actually uses 75 g)

Minced scallion to taste

Minced ginger to taste

Clear broth to taste

MSG to taste

Instructions

Prepare the Chicken Paste

Trim away the fat, skin and white tendons from the chicken tenderloin, then pound it into a fine paste with the back of a knife. Mix in the egg white, wet cornstarch, fine salt, and clear broth until evenly combined. Cut the winter bamboo shoots into small diamond-shaped slices.

Float-Fry the Chicken Slices

Place the cooked lard in a wok and heat over low flame to roughly 40% hot (about 88°C). Using a soup spoon, drop the chicken paste into the oil one scoop at a time, taking care that the pieces do not stick together. Once the chicken floats on the surface as thin slices, lift out and drain.

Stir-Fry and Plate

Reserve a little oil in the wok and heat to about 60% hot (around 130°C). Add the minced scallion and ginger to bloom the aroma, then add fine salt, Shaoxing wine, bamboo shoot slices, green peas, clear broth, and chicken slices. Toss briefly to combine, season with MSG, and plate immediately.