Floating Oil Chicken Slices
A classic Lu (Shandong) chicken dish with snow-white color, tender, fresh texture, and clear broth.
Ingredients
chicken tenderloin (trimmed of fat and white sinew)
750 g
egg (only egg white used)
1
winter bamboo shoots (cut into small elephant-eye slices)
25 g
green peas
15 g
fine salt
3 g
Shaoxing wine
25 g
wet starch
25 g
lard (actual consumption 75g)
500 g
minced scallion (for stir-frying base)
to taste
minced ginger (for stir-frying base)
to taste
clear broth
to taste
monosodium glutamate
to taste
Instructions
1
Prepare the chicken
Trim the chicken tenderloin of all fat and white sinew, pound it into a fine paste with the back of a knife, then mix in egg white, wet starch, fine salt, and clear broth until evenly combined.
2
Prepare auxiliary ingredients
Cut the winter bamboo shoots into small elephant-eye slices.
3
Slip-fry chicken slices
Place lard in a wok and heat over low heat to approximately 40% heat (around 88°C). Scoop the chicken paste into the oil one scoop at a time with a spoon (keep them separated to avoid sticking). Once the chicken paste floats to the oil surface and forms thin slices, remove them from the oil.
4
Stir-fry and serve
Retain some oil in the wok and heat to 60% heat. Add minced scallion and minced ginger to stir-fry the aromatic base, then add fine salt, Shaoxing wine, bamboo shoot slices, green peas, clear broth, and the pre-fried chicken slices. Toss everything quickly, add monosodium glutamate, then transfer to a serving plate and serve.
