Ji Li Bao (Chicken Stir-Fry with Crispy Pork Tripe)

Name: Ji Li Bao (Chicken Stir-Fry with Crispy Pork Tripe)
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Ingredients: 750 g Chicken breast (remove tendons, slice into 3.3 cm pieces; mix with egg white, fine salt, and wet starch to coat); 30 g Pork tripe tip (remove fat skin, slice 0.7 cm thick, score with diagonal cross-hatch pattern, then make straight knife cuts halfway through, cut into 1.3 cm cubes; soak in alkaline powder and warm water for 5 minutes, then rinse off the alkaline taste); 1 (about 50 g) Egg (use the egg white for coating); 4 g Fine salt; 3 g Alkaline powder (for treating the pork tripe); 20 g Shaoxing wine; 1 g MSG; 25 g Wet starch (for coating and for the sauce); 100 g Rendered pork fat (for oil-blanching); 3 g Garlic (minced); to taste Clear soup (for the sauce)

A classic Shandong (Lu) cuisine dish featuring chicken breast and pork tripe tip quickly stir-fried together. The finished dish is pure white in color, with crisp-tender tripe and fragrant, savory chicken.

35 min

Easy

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Ji Li Bao (Chicken Stir-Fry with Crispy Pork Tripe)

Ingredients

Chicken breast (remove tendons, slice into 3.3 cm pieces; mix with egg white, fine salt, and wet starch to coat) 750 g

Pork tripe tip (remove fat skin, slice 0.7 cm thick, score with diagonal cross-hatch pattern, then make straight knife cuts halfway through, cut into 1.3 cm cubes; soak in alkaline powder and warm water for 5 minutes, then rinse off the alkaline taste) 30 g

Egg (use the egg white for coating) 1 (about 50 g)

Fine salt 4 g

Alkaline powder (for treating the pork tripe) 3 g

Shaoxing wine 20 g

MSG 1 g

Wet starch (for coating and for the sauce) 25 g

Rendered pork fat (for oil-blanching) 100 g

Garlic (minced) 3 g

Clear soup (for the sauce) to taste

Instructions

Preparing the Chicken

Remove the tendons from the chicken breast and slice it into 3.3 cm pieces. Add the egg white, fine salt, and wet starch, then mix well to coat evenly.

Preparing the Pork Tripe

Remove the fat skin from the pork tripe and slice it 0.7 cm thick. Score the surface with diagonal cross-hatch cuts 0.3 cm wide, then make straight knife cuts every 0.3 cm about halfway through the thickness. Cut into 1.3 cm cubes. Soak in alkaline powder and warm water for 5 minutes, then rinse off the alkaline taste.

Mixing the Sauce

In a bowl, combine the clear soup, Shaoxing wine, MSG, wet starch, and fine salt to make the sauce; set aside.

Oil-Blanching the Chicken

Heat the rendered pork fat in a wok over high heat to about 50% hot (about 110 °C). Add the chicken slices, spread them out, and oil-blanch until just cooked through, then remove and drain.

Blanching and Flash-Frying the Pork Tripe

Blanch the pork tripe briefly in boiling water, then immediately flash-fry it in oil heated to about 90% hot (about 198 °C) for about 3 seconds, and drain through a strainer.

Final Stir-Fry

Leave a little oil in the wok, add the minced garlic and stir-fry until fragrant. Add the chicken slices and pork tripe, quickly pour in the sauce, and toss briskly so the sauce evenly coats the main ingredients. Transfer to a plate and serve.