Lard Diced Chicken

Name: Lard Diced Chicken
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Cuisine: Chinese
Ingredients: 250 g trimmed chicken (washed); 100 g celtuce (trimmed, washed); 20 g ginger; 20 g garlic; 30 g scallion white; 2.5 g salt; 10 g Shaoxing wine; 1 g MSG; 75 g bean starch slurry; 75 g lard; 50 g stock

A Sichuan-style diced chicken dish featuring tender, silky pieces in a light, savory white sauce accented with fresh green highlights.

25 min

Easy

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Ingredients

trimmed chicken (washed) 250 g

celtuce (trimmed, washed) 100 g

ginger 20 g

garlic 20 g

scallion white 30 g

salt 2.5 g

Shaoxing wine 10 g

MSG 1 g

bean starch slurry 75 g

lard 75 g

stock 50 g

Instructions

Prepare Ingredients

Wash the celtuce, cut into 1.2 cm (approx. 0.5 inch) cubes, toss with a pinch of salt and let brine briefly; slice the ginger and garlic; cut the scallion whites into small pieces.

Prepare Diced Chicken and Sauce

Wash the chicken, cut into 1.2 cm (approx. 0.5 inch) cubes, place in a bowl, add 1.5 g salt, 10 g Shaoxing wine, 50 g bean starch slurry, and mix well; in a separate bowl, combine 0.5 g salt, MSG, 25 g bean starch slurry, and stock to make the sauce.

Stir-Fry

Place a wok over high heat, add lard and heat to 60% of its smoking point, add diced chicken, sliced ginger and garlic, stir-fry to separate the ingredients, push to the side of the wok; add celtuce and scallion pieces to the center, stir-fry until cooked, mix in the chicken, pour in the sauce, simmer until the sauce thickens, then serve.