Hot Oil Seared Spring Chicken
Sliced fresh chicken is lightly coated in starch, blanched until just cooked, and served with winter bamboo shoots and cilantro, drizzled with Sichuan peppercorn oil for a tender, fragrant finish.
Ingredients
young rooster
1
winter bamboo shoots
50g
egg white
to taste
dry starch
to taste
cilantro
to taste
fine salt
to taste
MSG
to taste
cooking wine
to taste
scallion-ginger juice
to taste
clear chicken broth
to taste
Sichuan peppercorns
to taste
sesame oil
to taste
Instructions
1
Prepare Side Ingredients and Seasoning Sauce
Rinse the cilantro, discard any wilted or damaged leaves, drain completely, then cut into 1cm long segments and set aside. Slice the winter bamboo shoots into pieces roughly the size of a human fingernail, then blanch in boiling water until fully cooked. Transfer the blanched bamboo shoots and chopped cilantro to a small bowl, add clear chicken broth, MSG, and fine salt, then set the mixture aside. Heat sesame oil in a wok over medium heat, add Sichuan peppercorns and fry until they turn dark brown, then discard the peppercorns. Pour the infused peppercorn oil into the seasoning bowl and set aside.
2
Process the Chicken and Blanch
Heat a clean pot over medium-high heat. Grip the chicken's left wing and left foot together in one hand, right wing and right foot together in the other, hold the chicken's head firmly, cut open the chest skin, and remove the chicken breast meat. Cut the breast meat into thin slices, place in a bowl, then add fine salt, cooking wine, scallion-ginger juice, egg white, and a small splash of water, mixing to coat evenly. Stir in dry starch until every slice is fully coated. Drop the coated chicken slices into a pot of boiling water to blanch. When the slices turn opaque and cooked through, remove them, arrange on a serving plate, and drizzle the prepared seasoning sauce over the top before serving.
