Jade Bird Silver Threads
Chicken paste is extruded through a paper tube into fine threads, poached until cooked, then stir-fried with choy sum. The finished dish shows a clear white-and-green color contrast and a savory, umami flavor.
Ingredients
chicken breast (remove tendons and skin, pound into paste)
500 g
pork fat (pound into paste)
100 g
eggs (use egg whites only)
6
baby bok choy hearts (stir-fried)
300 g
shredded scallion and ginger
a pinch
shredded green pepper
a pinch
chicken broth
to taste
wet starch
to taste
salt
to taste
oil
to taste
Instructions
1
Prepare the chicken paste
First remove the tendons and skin from the chicken breast. Combine the chicken breast and the pork fat and pound them together into a smooth chicken paste, then stir in the egg whites along with an appropriate amount of wet starch. Set aside.
2
Form the chicken threads
Roll a sheet of wax paper into a tube and fill it with the chicken paste. Snip a small opening at one end of the tube. Heat a ladle of clean water over the stove, and as it is about to come to a boil, slowly squeeze the chicken paste through the opening into the ladle to form fine chicken threads.
3
Cook the chicken threads
Add clean oil to the ladle along with a small amount of shredded scallion, ginger, and green pepper. Pour in the chicken broth and adjust the seasoning with salt, then thicken with starch and remove from the heat.
4
Prepare the bok choy
Stir-fry the baby bok choy hearts in oil using the ladle. (The instructions appear incomplete, with no explanation of how the bok choy is to be combined with the chicken threads.)
