Floating Oil Chicken Slices

Name: Floating Oil Chicken Slices
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Ingredients: 750 g Chicken tenderloin (remove fat skin and white tendons, pound into 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 starch; 500 g Lard (actual consumption 75 g)

A traditional Cantonese dish of thin slices made from chicken tenderloin paste, served with winter bamboo shoots and green peas. The slices are pure white, tender, and delicately flavored.

40 min

Easy

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Ingredients

Chicken tenderloin (remove fat skin and white tendons, pound into 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 starch 25 g

Lard (actual consumption 75 g) 500 g

Instructions

Prepare chicken paste

Remove fat skin and white tendons from chicken tenderloin, pound into fine paste with the back of a knife, then mix with egg white, wet starch, fine salt, and clear broth until well combined.

Fry chicken slices

Heat lard in a wok over low heat to about 88°C (around 40% hot), then use a soup spoon to drop the chicken paste into the oil one spoonful at a time (do not let them stick together). When the chicken pieces float to the surface and form thin slices, remove them.

Stir-fry to finish

Leave some oil in the wok, heat to about 130°C (around 60% hot), add minced scallion and minced ginger to release aroma. Then add fine salt, Shaoxing wine, bamboo shoot slices, green peas, clear broth, and chicken slices, toss briefly. Add MSG and plate to serve.