Pan-Fried Chicken Slices

Name: Pan-Fried Chicken Slices
Prep time: 55 min
Cook time: 15 min
Total time: 1 h 10 min
Ingredients: 250 g Chicken breast (sliced into thin pieces about 5 cm long and 4 cm wide); 300 g Cooked pork fat (boiled and cooled, sliced into thin pieces the same size as the chicken); 50 g Cooked ham (finely minced); 100 g Winter bamboo shoots (boiled, sliced into thin pieces about 4 cm long and 2.7 cm wide); 50 g Lettuce (tossed with sugar, vinegar, and sesame oil); 50 g Refined oil; 10 g Ginger (cut into sections); 10 g Scallion (cut into sections); 15 g Cooking wine; 10 g Soy sauce; 50 g Egg white (mixed with bean starch); 35 g Bean starch (mixed with egg white); 6 g Sesame oil (for drizzling at the end and tossing the lettuce); 50 g Scallion sauce (for dipping); 10 g Sugar (for tossing the lettuce); 5 g Vinegar (for tossing the lettuce)

Vibrant in color, crisp and tender with a fragrant bite. Best enjoyed with scallion dipping sauce for its distinctive flavor.

1h 10m

Easy

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Ingredients

Chicken breast (sliced into thin pieces about 5 cm long and 4 cm wide) 250 g

Cooked pork fat (boiled and cooled, sliced into thin pieces the same size as the chicken) 300 g

Cooked ham (finely minced) 50 g

Winter bamboo shoots (boiled, sliced into thin pieces about 4 cm long and 2.7 cm wide) 100 g

Lettuce (tossed with sugar, vinegar, and sesame oil) 50 g

Refined oil 50 g

Ginger (cut into sections) 10 g

Scallion (cut into sections) 10 g

Cooking wine 15 g

Soy sauce 10 g

Egg white (mixed with bean starch) 50 g

Bean starch (mixed with egg white) 35 g

Sesame oil (for drizzling at the end and tossing the lettuce) 6 g

Scallion sauce (for dipping) 50 g

Sugar (for tossing the lettuce) 10 g

Vinegar (for tossing the lettuce) 5 g

Instructions

Marinate the chicken slices

Slice the chicken breast into thin pieces about 5 cm long and 4 cm wide. Toss with ginger, scallion sections, cooking wine, and soy sauce, and marinate for about 15 minutes.

Prepare the supporting ingredients

Boil the pork fat in a pot of water until cooked, then remove and let cool before slicing into thin pieces the same size as the chicken. Finely mince the ham. Boil the winter bamboo shoots until cooked, then slice into thin pieces about 4 cm long and 2.7 cm wide.

Assemble the layered slices

Lay the pork fat slices flat on a plate and pat dry the grease with a hot cloth. Spread a thin layer of the egg white and bean starch mixture over them, then lay a slice of bamboo shoot on top. Sprinkle minced ham over the bamboo shoot, then place a marinated chicken slice coated in the egg white and bean starch mixture on top of the ham. Repeat to make 24 layered pieces in total.

Pan-fry

Heat a wok over high heat, pour in the refined oil and swirl to coat, then pour off the excess oil. Lay the layered pieces into the wok one by one with the pork fat side down. Lower the heat to medium-low and keep rotating the wok, scooping up the rendered oil with a small spatula and ladling it over the chicken. Pan-fry until the bottom turns deep golden and the chicken is cooked through and pale yellow. Pour off the excess oil, drizzle with sesame oil, and transfer to a serving plate.