Mandarin Duck Chicken Porridge
This traditional Zhejiang dish features a distinct two-tone green and white appearance, with a rich, smooth, fresh, and fragrant flavor. It is made from white minced chicken and green vegetable puree.
Ingredients
Chicken tenderloin strips (remove tendons, mince finely)
150 g
Egg whites
6
Green leafy vegetables (blanch in boiling water with a pinch of baking soda, soak in cold water, mince finely)
75 g
Dry cornstarch
40 g
Salt
2 g
MSG
2 g
Shaoxing wine
2.5 g
Chicken broth
600 g
Oil
150 g
Instructions
1
Step 1
Remove the tendons from the chicken tenderloin and mince finely. Add the dry cornstarch, Shaoxing wine, salt, MSG, egg whites, and a little water, and mix well into a smooth white chicken paste.
2
Step 2
Blanch the green leafy vegetables in a pot of boiling water with a pinch of baking soda. Scoop them out with a strainer, drain off the water, soak in cold water, and mince finely.
3
Step 3
In a pot, add 500 g of chicken broth, salt, MSG, and Shaoxing wine, and bring to a boil. Thicken with a cornstarch slurry to a glassy consistency. Slowly pour in the chicken paste while gently pushing it around with a spoon. When the chicken paste comes to a boil, add the oil and continue stirring so that the oil is fully absorbed into the chicken porridge. Remove from the heat and transfer to a large soup bowl.
4
Step 4
In a separate pan, heat a small amount of oil, swirl to coat. Add a little chicken broth and bring to a boil, then thicken with a cornstarch slurry to a glassy consistency. Stir in the minced green vegetables to combine. Drizzle in a little oil, then remove from the heat and pour over half of the surface of the chicken porridge to form the two-color (mandarin duck) presentation.
