Four Delicacies Stir-fried Milk

Name: Four Delicacies Stir-fried Milk
Cuisine: Chinese
Ingredients: 40g Diced chicken (coated with wet starch, blanched in oil until cooked); 40g Diced kidney (blanched in oil until cooked); 25g Diced fresh mushrooms (lightly stir-fried); 25g Fried Chinese olive kernels; 250g Light evaporated milk; 125g Egg white; 7.5g Chestnut flour; 2 teaspoons Fine salt; 1 teaspoon MSG; 1 teaspoon Ground white pepper; 3 teaspoons Cornstarch slurry; 1 tablespoon Vegetable oil

Stir-fry milk and egg whites together with diced chicken, diced kidney, fresh mushrooms, and olive nuts for a fragrant, fresh, tender, and silky-smooth texture.

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Ingredients

Diced chicken (coated with wet starch, blanched in oil until cooked) 40g

Diced kidney (blanched in oil until cooked) 40g

Diced fresh mushrooms (lightly stir-fried) 25g

Fried Chinese olive kernels 25g

Light evaporated milk 250g

Egg white 125g

Chestnut flour 7.5g

Fine salt 2 teaspoons

MSG 1 teaspoon

Ground white pepper 1 teaspoon

Cornstarch slurry 3 teaspoons

Vegetable oil 1 tablespoon

Instructions

Prepare milk mixture and ingredients

First, mix the light evaporated milk, egg white, and chestnut flour with fine salt, MSG, and ground white pepper until smooth. Then place the fried Chinese olive kernels on a plate, and coat the diced chicken with some cornstarch slurry.

Stir-fry the main ingredients

Heat 1 tablespoon of vegetable oil in a wok to approximately 30% heat. Add the diced chicken and diced kidney, blanch in oil until cooked, then drain using a slotted spoon.

Combine and stir-fry

Lightly stir-fry the diced fresh mushrooms in the wok, then pour in the beaten milk mixture. Add the diced chicken and diced kidney, and continue stir-frying until the milk mixture mounds up like a small mountain.