Pan-Braised Chicken Slices
A Shandong-style chicken dish with a golden, glossy appearance, savory flavor, and tender, succulent meat.
Ingredients
Chicken breast (remove fascia, wash)
750 g
Egg (use only egg white)
1
Scallion (minced)
10 g
Ginger (minced)
10 g
Fine salt
5 g
Peanut oil
100 g
Soy sauce
10 g
MSG
1 g
Shaoxing wine
20 g
Flour (coat both sides evenly)
to taste
Wet starch (mix with egg to make egg batter)
to taste
Instructions
1
Prepare the chicken
Remove the fascia from the raw chicken breast, wash it, slice it into large pieces about 0.2 cm thick, and lightly score one side with the knife.
2
Marinate
Arrange the chicken slices scored-side up on a large plate and evenly sprinkle with the minced scallion, minced ginger, soy sauce, and fine salt to marinate and absorb the flavors.
3
Coat with flour
Then coat both sides of each chicken slice evenly with flour, and mix the egg with the wet starch in a bowl to form an egg batter.
4
Prepare the sauce
Combine the Shaoxing wine, MSG, soy sauce, fine salt, and clear broth in another bowl and mix into a sauce.
5
Pan-fry
Pour the peanut oil into a pan and heat to about 80% hot. Dip the chicken slices in the egg batter to coat them evenly, place them in the oil, and fry until both sides turn golden. Then drain off the excess oil from the pan.
6
Braise until done
Switch to low heat and braise gently until the sauce is nearly reduced, then remove from the pan, invert onto a plate, and serve.
