Pan-Fried Chicken Slices
A fragrant, tender, and crispy Sichuan dish with an elegant presentation, pan-fried with chicken breast, fatty pork, and winter bamboo shoots.
Ingredients
Chicken breast (sliced thin and marinated)
250 g
Pork fat (sliced, pricked with small holes, wiped of grease)
200 g
Winter bamboo shoots (sliced thin)
200 g
Cooked ham (finely chopped)
70 g
Cabbage (washed and cut into thin strips)
200 g
Egg (use egg white)
1
Sesame oil
20 g
Tomato ketchup
30 g
Vinegar
10 g
Sugar
20 g
Pepper salt
25 g
Wet starch
30 g
Scallion (sliced)
to taste
Ginger (sliced)
to taste
Cooking wine
to taste
Salt
to taste
MSG
to taste
Instructions
1
Step 1
Cut the winter bamboo shoots and raw chicken breast into thin slices about 2.5 cm wide and 4 cm long. Cut the pork fat into slices of the same size and prick some small holes in them. Slice the scallion and ginger. Finely chop the ham. Wash the cabbage, then cut it into thin strips.
2
Step 2
Mix the egg white and wet starch into a thin batter. Combine the scallion, ginger, cooking wine, MSG, and salt together, and use the mixture to marinate the chicken slices briefly for flavor. Wipe the grease off the pork fat slices with a clean cloth, then spread a layer of egg batter over each pork fat slice. Place a slice of bamboo shoot on top and sprinkle with the chopped ham. Remove the scallion and ginger from the marinated chicken, then toss the chicken with the remaining egg batter and lay the chicken over the bamboo shoot slice.
3
Step 3
Heat oil in a pan, and lay the assembled slices in the hot oil one by one with the pork fat side facing the bottom. Pan-fry over heat until the bottom turns golden and the chicken is cooked through, then remove and place at one end of a serving plate. Toss the cabbage strips with the tomato ketchup, sugar, MSG, and vinegar, and arrange them at the other end of the plate. Place some pepper salt on each side, and the dish is ready to serve.
