Floating Oil Chicken Slices
Pure snow-white in color, with a tender, soft texture, clear broth, and a delicious savory, salty flavor.
Ingredients
Chicken tenderloin (remove all 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 elephant-eye slices)
25 g
Green peas
15 g
Refined salt
3 g
Shaoxing wine
25 g
Wet cornstarch
25 g
Lard (cooked lard)
500 g (actual use 75 g)
Minced scallion
to taste
Minced ginger
to taste
MSG
to taste
Clear broth
to taste
Instructions
1
Preparing the chicken paste
Remove the fat skin and white tendons from the chicken tenderloin, pound it into a fine paste with the back of a knife, then mix evenly with egg white, wet cornstarch, refined salt, and clear broth.
2
Slippery-frying the chicken slices
Cut the winter bamboo shoots into small elephant-eye slices. Place the cooked lard in a wok and heat over low flame to about 40% hot (approximately 88°C). Using a soup spoon, gently drop the chicken mixture into the oil, spoonful by spoonful (do not let them stick together). When the chicken paste floats to the surface and forms thin slices, remove it.
3
Finishing the dish
Leave oil in the wok and heat to about 60% hot (approximately 132°C). Add minced scallion and minced ginger to release their aroma, then add refined salt, Shaoxing wine, bamboo shoot slices, green peas, clear broth, and chicken slices. Toss-fry quickly, add MSG, and plate to serve.
