Mustard Chicken Shreds

Name: Mustard Chicken Shreds
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Ingredients: 350 g Chicken breast (skinless, sinew removed, cut into fine shreds); 200 g Mustard; 2 Egg white (mixed with wet cornstarch slurry); a pinch Soy sauce (for dressing); a pinch Salt; a pinch Vinegar (for dressing); a pinch MSG (for dressing); a pinch Sesame oil (for dressing); a pinch Cornstarch (mixed into wet slurry); to taste Lard (mentioned in steps for heating)

Beijing-style mustard chicken shreds: velveted chicken shreds are briefly stir-fried until just cooked, then drizzled with a mustard-based sauce. The dish offers a tender, refreshing texture with a sharp, spicy finish.

20 min

Easy

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Ingredients

Chicken breast (skinless, sinew removed, cut into fine shreds) 350 g

Mustard 200 g

Egg white (mixed with wet cornstarch slurry) 2

Soy sauce (for dressing) a pinch

Salt a pinch

Vinegar (for dressing) a pinch

MSG (for dressing) a pinch

Sesame oil (for dressing) a pinch

Cornstarch (mixed into wet slurry) a pinch

Lard (mentioned in steps for heating) to taste

Instructions

Marinate and Coat

Remove the skin and sinew from the chicken breast, cut it into fine shreds, then place it in a bowl and toss with the slurry of egg white and wet cornstarch until evenly coated.

Slip-Fry in Hot Oil

Heat a clean wok with lard over high heat. Add the chicken shreds and use chopsticks to gently separate and cook them in the oil. Keep the oil at a moderate temperature—too hot will cause the shreds to clump, while not hot enough will prevent the starch slurry from clinging to the chicken. Once the shreds are cooked through, pour them into a strainer to drain off the oil, then transfer to a serving plate.

Season and Serve

Whisk together the soy sauce, vinegar, sesame oil, MSG, and mustard to make a dressing, then pour it evenly over the chicken shreds. Serve immediately.