Ginger Stir-Fried Chicken Slices

Name: Ginger Stir-Fried Chicken Slices
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 350 g Chicken breast (cut into willow leaf slices about 5 cm long and 1 cm wide); 150 g Young ginger (cut into willow leaf slices, lightly salted, and squeezed dry); 7.5 g Fine salt (partly used for marinating the chicken, partly for marinating the ginger); 3 g MSG (for seasoning); 25 g Egg white (for coating the chicken); 10 g Dry starch (for coating the chicken); 20 g Shaoxing wine (for marinating the chicken); 10 g Sesame oil (drizzled in at the end); 500 g (75 g actually used) Rendered pork fat (for oil-blanching); to taste Chicken broth (for thickening the sauce)

A traditional home-style dish from Jiangsu, featuring silky smooth stir-fried chicken slices paired with ginger shoots. It has alternating yellow and white hues, with a fresh, savory taste.

30 min

Easy

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Ingredients

Chicken breast (cut into willow leaf slices about 5 cm long and 1 cm wide) 350 g

Young ginger (cut into willow leaf slices, lightly salted, and squeezed dry) 150 g

Fine salt (partly used for marinating the chicken, partly for marinating the ginger) 7.5 g

MSG (for seasoning) 3 g

Egg white (for coating the chicken) 25 g

Dry starch (for coating the chicken) 10 g

Shaoxing wine (for marinating the chicken) 20 g

Sesame oil (drizzled in at the end) 10 g

Rendered pork fat (for oil-blanching) 500 g (75 g actually used)

Chicken broth (for thickening the sauce) to taste

Instructions

Coating the chicken

Cut the chicken breast along the grain into willow leaf slices about 5 cm long and 1 cm wide, place in a bowl, add fine salt, Shaoxing wine, MSG, egg white, and dry starch, and mix well to coat.

Preparing the ginger

Cut the young ginger into willow leaf slices, lightly salt them, and squeeze out the moisture.

Oil-blanching the chicken

Heat a wok over the flame, add the rendered pork fat, and heat to about 40% hot (around 88°C). Add the chicken slices to blanch in the oil, and drain them out once they turn white.

Stir-frying and finishing

Return the wok to the heat, add a small amount of oil, stir-fry the ginger slices, then add the chicken broth, salt, Shaoxing wine, and MSG. Bring to a boil, thicken with starch, add the chicken slices, drizzle with sesame oil, toss in the wok to coat, and plate immediately.