Pan-Braised Stuffed Chicken Skewers

Name: Pan-Braised Stuffed Chicken Skewers
Prep time: 40 min
Cook time: 25 min
Total time: 1 h 5 min
Ingredients: 750 g Chicken breast (skin and tendons removed, washed; some sliced, some minced into paste); 1 Egg (separated into white and yolk); 50 g Fatty pork (sliced); 25 g Spinach leaves (sliced); 5 g Fine salt; 10 g Scallion (julienned); 10 g Ginger (julienned); 5 g Fennel (ground into powder); 15 g Wet starch; 10 g Flour; 100 g Lard

Shandong-style pot-baked chicken slivers — a vibrant contrast of yellow and green, bright in color, elegant in presentation, with a crisp yet tender bite and a savory, fragrant finish.

1h 5m

Easy

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Ingredients

Chicken breast (skin and tendons removed, washed; some sliced, some minced into paste) 750 g

Egg (separated into white and yolk) 1

Fatty pork (sliced) 50 g

Spinach leaves (sliced) 25 g

Fine salt 5 g

Scallion (julienned) 10 g

Ginger (julienned) 10 g

Fennel (ground into powder) 5 g

Wet starch 15 g

Flour 10 g

Lard 100 g

Instructions

Preparation

Remove the skin and tendons from the chicken breast, wash it clean, and cut out 12 pieces that are 3.5 cm square and 0.2 cm thick. Mince the remaining chicken into a paste and place it in a bowl. Add egg white, wet starch, fine salt, julienned scallion, julienned ginger, and ground fennel powder, and mix well. Cut the fatty pork into 12 pieces the same size as the chicken. Poke small holes with the tip of a knife into the pork slices to prevent them from curling during frying. Cut the spinach leaves into 12 pieces the same size as the chicken.

Assembly

Lay the fatty pork slices flat on the cutting board. Spread a 0.4 cm thick layer of the chicken paste on top, cover with 1 slice of chicken breast, spread another layer of chicken paste, and finally top with 1 spinach leaf to form the 'chicken skewers'. Repeat to make 12 pieces. Lightly dust the fatty pork side with a thin layer of flour, then coat the edges with a thick egg yolk batter made from egg yolk, wet starch, flour, and water mixed together.

Pan-Frying and Braising

Place the pieces into a wok with lard heated to about 110°C (50% hot) and pan-fry. When the oil temperature rises to about 154°C (70% hot) and the bottom has firmed up, flip each piece one by one and pan-fry until pale yellow. Pour off the excess oil from the wok, then add clear soup, fine salt, and scallion-pepper paste. Move to low heat and braise until the liquid is almost evaporated. Flip the contents out onto a plate with the spinach-leaf side facing up to serve.