Hibiscus Chicken Slices

Name: Hibiscus Chicken Slices
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Chinese
Ingredients: 110 g Chicken breast (minced, mixed with salt and milk to form chicken paste); 100 g Ham slices; 6 Shiitake mushrooms (soaked, stems removed); 2 Chinese broccoli (washed and cut into long segments); 50 g Bamboo shoot slices; 4 Egg whites (whisked until foamy and semi-solid); Cornstarch (mixed with chicken paste and bean starch), to taste; Bean starch (mixed with chicken paste and cornstarch), to taste; Milk (mixed to form chicken paste), to taste; Salad oil (heated to 70% temperature for frying chicken paste), to taste; Lard (for stir-frying), to taste; Scallion and ginger (stir-fried until fragrant then removed), to taste; Stock, to taste; Salt, to taste; MSG (monosodium glutamate), to taste; Wet cornstarch (for thickening), to taste; Chicken oil (drizzled before serving), a pinch

A classic Chinese dish made with chicken breast and egg whites shaped into delicate, hibiscus-like slices, served with ham and dried winter mushrooms. It features vibrant colors and a smooth, tender texture.

50 min

Easy

0 favorites

Ingredients

Chicken breast (minced, mixed with salt and milk to form chicken paste) 110 g

Ham slices 100 g

Shiitake mushrooms (soaked, stems removed) 6

Chinese broccoli (washed and cut into long segments) 2

Bamboo shoot slices 50 g

Egg whites (whisked until foamy and semi-solid) 4

Cornstarch (mixed with chicken paste and bean starch) to taste

Bean starch (mixed with chicken paste and cornstarch) to taste

Milk (mixed to form chicken paste) to taste

Salad oil (heated to 70% temperature for frying chicken paste) to taste

Lard (for stir-frying) to taste

Scallion and ginger (stir-fried until fragrant then removed) to taste

Stock to taste

Salt to taste

MSG (monosodium glutamate) to taste

Wet cornstarch (for thickening) to taste

Chicken oil (drizzled before serving) a pinch

Instructions

Make Chicken Paste

Mince the chicken breast, mix with salt and milk to form chicken paste; whisk the egg whites until foamy and semi-solid, then mix with chicken paste, cornstarch and bean starch.

Fry Chicken Slices

Heat salad oil in a wok to 70% temperature, scoop the chicken paste with a small spoon and drop into the oil, remove once set.

Prepare Accompaniments

Soak the shiitake mushrooms and remove stems; wash the Chinese broccoli and cut into long segments; blanch the bamboo shoot slices, ham slices, shiitake mushrooms and Chinese broccoli in boiling water.

Simmer the Dish

Heat lard in a clay pot, add scallion and ginger and stir-fry until fragrant, then pour in stock and remove the scallion and ginger; add the fried chicken slices, bamboo shoot slices, ham slices, shiitake mushrooms and Chinese broccoli, season with salt and MSG, simmer until the sauce is almost reduced, then thicken with wet cornstarch.